Ingredients:
For the Cake:
187 grams cake flour-sifted (it’s about 1 1/2 cups plus 3 Tablespoons cake flour before sifting but you better measure it on kitchen scale because the cake could be dense or dry if you overdo it with the flour )
1/2 teaspoon baking powder
Pinch of salt
1 cup cranberries (fresh or thawed)
140 grams (5 oz.) white chocolate chunk
115 grams (1/2 cup) unsalted butter-softened at room temperature
300 grams sugar ( 1 and 1/2 cups)
1/2 cup heavy cream
1/2 cup mascarpone cheese
3 eggs
1 teaspoon vanilla extract
2 Tablespoons browned butter
Frosting:
56 grams (1/4 cup) unsalted butter-softened
112 grams (4 oz.) cream cheese-softened
1 and 1/2 cups powdered sugar (or more to make it thick enough to spread on top of the cake)
1 teaspoon vanilla extract
Garnish:
handful dried cranberries
1 tablespoon vegetable oil
1/2 cup white chocolate chips
Cook Mode Prevent your screen from going dark
Discover the Magic of Mixing Condensed Milk with Cornstarch and Chocolate
Zucchini Vegetable Casserole with Mozzarella and Creamy Sauce
BAKED CABBAGE STEAKS: A Creative Twist on a Humble Veggie
No-Bake Peach Split Cake – A Heavenly Summer Delight!
The Ultimate Guide to Cleaning Your Oven: A Simple Yet Effective Method
Cinna-bun Cake in the oven