Dried Cranberries: 40g
Caster Sugar: 10g
Ingredients:
– 3 Egg yolks – 1/2 tsp Baking powder – 2 Egg whites – Sliced almonds, to taste – Powdered sugar, to taste Instructions: 1. Combine cranberries, fine granulated sugar, white rum, and boiling water in a small saucepan. Heat until the cranberries expand and soften. Set aside to cool after the liquid has been absorbed. 2. Mix the cooled cranberries with 15g of low-gluten flour. 3. Soften the butter at room temperature, then beat with a whisk until smooth and lump-free (may be warmed over hot water briefly; avoid over-beating at this stage). 4. Add condensed milk in three separate additions, beating thoroughly after each until the butter mixture turns pale and increases in volume.5. Add the egg yolk mixture in three separate additions, mixing well after each addition.
6. Incorporate half of the low-gluten flour and baking powder, folding gently with a rubber spatula until combined. 7. Fold the cooked cranberries into the batter until evenly distributed. 8. Add the remaining half of the flour and baking powder, folding until just combined. 9. Pour 10 grams of white sugar into the egg whites and beat with an electric mixer until stiff peaks form (small, straight peaks when the beaters are lifted indicate it is ready). 10. Gently fold half of the meringue into the batter using an up-and-down motion, then repeat with the remaining half. 11. The finished cake batter should appear as shown in the image. 12. Pour the batter into a rectangular mold, sprinkle with almond slices, and bake in a preheated oven at 160°C for about 40 minutes on the middle-lower rack. Once done, let it cool slightly before unmolding. Dust with powdered sugar, slice, and serve.
