Cranberry Meringue Cake
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
41
Spice
47
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Granulated Sugar1 tsp
Vanilla Extract1 tsp
Baking Powder1 pinch
Salt4 cups
Ginger Snaps (chopped)1 cup
Walnut (chopped)1 cup
Cream Cheese1 cup
Sour Cream1 cup
Powdered Sugar3 cup
Nectar (agave)2 cups
Cranberry (fresh)Directions:
1
Watch how to make this recipe
2
Special equipment: a 9-inch nonstick springform pan For the cake: Preheat the oven to 350 degrees F
3
Spray a 9-inch nonstick springform pan with nonstick cooking spray
4
In an electric mixer on high speed, beat the egg whites until soft peaks form
5
Add the granulated sugar slowly, then the vanilla, baking powder and salt while beating, about 2 more minutes
6
Fold in the ginger snaps and walnuts
7
Transfer the batter to the prepared pan
8
Bake for 30 to 40 minutes
9
Let the cake cool for 15 minutes, then remove the springform
10
For the frosting: In an electric mixer, beat the cream cheese, sour cream, powdered sugar and vanilla extract until soft peaks form and the mixture is smooth
11
Make sure the mixture has no lumps
12
To assemble: Using an offset spatula, spread the frosting all over the cake
13
Garnish with the Sparkling Cranberries and serve
14
Cook the agave nectar and 1/4 cup water in a saucepan over medium-low heat, 1 to 2 minutes
15
(Make sure not to let the syrup get too hot because the cranberries will pop
16
) Remove from the heat; stir in the cranberries
17
Cover and chill for 3 to 5 hours
18
Line a baking sheet with parchment paper
19
Place the granulated sugar in a large bowl or baking dish
20
Drain the cranberries in a colander
21
Add 5 cranberries at a time to the sugar, gently tossing to coat
22
Place the cranberries in a single layer on the prepared baking sheet and let dry completely