Crispy Cranberry Cake

Overview

My son asked me to make this cake. I felt that the amount of butter was too large and the calories should not be underestimated, so I kept putting it off. School is about to start in the next two days, so I just made a wish. The recipe is mine, and I slightly changed it from cherry to cranberry. This cake is crispy on the outside and soft on the inside, with a rich texture. It is not very well made, but my son is very considerate and said it is delicious. However, because of its calories, it is only this time.

Tags

• baking
• baking powder
• butter
• cranberry
• egg
• high gluten flour
• low gluten flour
• powdered sugar
• salt

Ingredients

Steps

1. 1 Make the crispy chips first: soften the butter, add the powdered sugar and high-gluten flour in the ingredients, and knead it gently with your hands.

   

2. 2 After 100 grams of butter is softened, add powdered sugar and salt and beat until the color turns white and the volume increases.

   

3. 3 Add the egg mixture in three batches, stirring each time until the eggs and butter are completely combined before adding the next time.

   

4. 4 The butter that has been stirred should be smooth and delicate, with no separation of egg and oil.

   

5. 5 Sift the flour and baking powder into the butter

   

6. 6 Gently stir evenly to form a cake batter, then add cranberries and stir evenly.

   

7. 7 Pour the cake batter into the mold

   

8. 8 Sprinkle puff pastry on top.

   

9. 9 Place in a preheated 190-degree oven on the upper shelf. Bake until the surface is colored, then lower the temperature to 170 degrees, move the baking sheet to the lower shelf, and bake for about 25-30 minutes.