Ingredients:
- pinch of salt
- 1/2 cup colorless liqueur such as creme de cacao or kirsch
- about 2 tbsp. powdered sugar
Directions:
- Preheat oven to 325°. Butter two 9-in. cake pans; set aside.
- Make cake: In a large bowl, sift together flour, baking powder, and salt. Set aside. In the bowl of a stand mixer, beat butter and sugar together on low speed until light and fluffy. Add egg whites in 3 batches, scraping inside of bowl as needed. Beat in flour mixture in 5 batches, adding 1/4 cup water after each addition (you will begin and end with flour); make sure flour is completely blended each time before adding water. Pour batter into prepared pans, dividing evenly. Smooth tops with a spatula.
- Bake until center of cake feels firm to the touch and a toothpick inserted in center comes out clean, about 40 minutes. Cool cakes completely in pans on a rack.
- Meanwhile, make cranberry filling: Combine 3 cups cranberries, the sugar, preserves, and 1/4 cup water in a small saucepan and cook over high heat until cranberries pop and preserves melt, 5 to 10 minutes. Add remaining 3/4 cup cranberries, stir to combine, and remove from heat. Transfer to a small bowl and chill until ready to assemble cake.
- Make buttercream: Fill a 2-qt. pan with about 1 in. water and bring to a simmer over low heat. Put egg whites, salt, and sugar in the bowl of a stand mixer and whisk to combine. Place bowl over hot water, making sure bottom of bowl isn't touching water, and heat whites, whisking constantly, until hot to the touch, 3 to 5 minutes. Remove pan and bowl from heat.
- Put bowl of warm whites on the mixer and whisk on high speed until tripled in volume and side of bowl is cool to the touch, about 10 minutes.
- Meanwhile, chop 4 oz. white chocolate, put in a medium metal mixing bowl, and set in same pan of warm water off the heat to melt slowly, stirring occasionally. Remove bowl from pan and let cool to room temperature.
- Reduce mixer speed to low and whisk butter into whites, about 1/4 cup at a time, until incorporated. Continue to whisk on low speed until smooth and fluffy, about 10 minutes (mixture may look grainy at some point but will come together).
- With a rubber spatula, gently fold melted chocolate into buttercream until completely combined.
- Assemble: Rub tops of both cakes gently with your hands to remove browned outer surface, then carefully invert cakes and rub undersides so that cakes are completely white. Place 1 cake layer on a cake stand or serving plate, top side up. Using a pastry brush, brush top with half the liqueur. Spread about 1 1/2 cups cranberry mixture over layer with a metal spatula, leaving a 1/2-in. empty border around edge. Place second cake layer on top, flattest side down, and brush with remaining liqueur. Spread top and sides of cake with a thin layer of buttercream to seal in crumbs and chill 30 minutes. Cover with remaining buttercream, starting with the sides and covering the top last.
- Use the palm of your hand to warm remaining chocolate. Shave smooth side of chocolate bar with a vegetable peeler to make thin curls; scatter curls over cake's top. Sift powdered sugar over cake. Serve with remaining cranberry mixture on the side.
- Make ahead: Baked cake layers can be wrapped in plastic and stored at room temperature or in the fridge up to 2 days ahead. Cranberry filling can be made up to 2 days ahead and chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 13012 Kcal (54479 kJ) | ||
| Calories from fat | 6557.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 728.58g | 1121% | |
|---|---|---|---|
| Cholesterol | 1655.99mg | 552% | |
| Sodium | 2786.64mg | 116% | |
| Potassium | 5751.09mg | 122% | |
| Total Carbs | 1558.9g | 520% | |
| Sugars | 1110.56g | 4442% | |
| Dietary Fiber | 38.87g | 155% | |
| Protein | 113.6g | 227% | |
| Vitamin C | 78.5mg | 131% | |
| Vitamin A | 7.4mg | 246% | |
| Iron | 35.2mg | 195% | |
| Calcium | 1898.7mg | 190% | |
| Amount Per 100 g | |||
| Calories | 373.75 Kcal (1565 kJ) | ||
| Calories from fat | 188.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.93g | 1121% | |
|---|---|---|---|
| Cholesterol | 47.57mg | 552% | |
| Sodium | 80.04mg | 116% | |
| Potassium | 165.19mg | 122% | |
| Total Carbs | 44.78g | 520% | |
| Sugars | 31.9g | 4442% | |
| Dietary Fiber | 1.12g | 155% | |
| Protein | 3.26g | 227% | |
| Vitamin C | 2.3mg | 131% | |
| Vitamin A | 0.2mg | 246% | |
| Iron | 1mg | 195% | |
| Calcium | 54.5mg | 190% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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