A Slice of Wonder

Hi there everyone!

Seems like my posting has been very far and between. Life happens. So to make sure your visits here are worthwhile, I'll try to post something that will stimulate your senses... ^__^

Life is uncertain. Eat dessert first. - Ernestine Ulmer

Who can argue with that. We may not always have dessert around; while we have the opportunity, why not? In line with the quote, I did this.

A simple sponge cake can has it's BIG MOMENT when we use it to make this dessert. How I wish I can share it online right now...*sigh* The sponge was a perfect canvas. The slight tartness of cranberries over it complementing the sweetened cream cheese whipped cream topping. The real pleasure here is to have a slice of this chilled cake on a particular hot day like today... Bliss!

Cranberry Shortcake

Makes one square (10x10x2)inch pan

Sponge cake:

100 g butter, softened to room temperature

1 1/4 cups self raising flour

1/2 cup powdered sugar

2 eggs 

2 Tbsp milk

1 1/2 tsp vanilla

Cranberry filling:

3/4 dried cranberries

1/2 cup water

3 tsp sugar

Sweetened cream cheese whipped cream topping:

1 cup of your favorite cream cheese frosting, softened at room temperature if chilled or frozen

1 cup cold whipping cream

1. The sponge: Preheat oven to 180 C (356 F). Generously butter a 10x10x2 inch square brownie pan. set aside
2. Mix all the ingredients listed in a mixing bowl. Beat with an electric whisk; low speed first to stir things around. Then beat at medium speed for about two minutes until the mixture is smooth and turns pale in color
3. Pour the batter into prepared pan, smooth over the top. Bake in preheated oven for 10 - 12 minutes, until the top just lightly brown and when toothpick inserted comes out clean
4. Take out from oven, let cool completely in pan over a wire rack
5. Cranberry filling: While waiting for the cake to cool, make the filling by combining the cranberries + water + sugar in a small sauce pan. Boil until all the dried fruits plumps up and the syrup has thickened. Cool completely before using
6. The topping: In a mixer, beat the softened cream cheese frosting until creamy again. Slowly pour in whipping cream. Beat at medium speed until the cream looks fluffy (soft peak state). Keep in the fridge until needed
7. The masterpiece: Prick all over the cake surface with a fork. Spoon in the the cranberry filling over it (how much is up to you as I just scattered the filling over so it doesn't look that much. You might not want to use all of the filling which leftovers can be frozen). Pour the prepared topping and smooth to cover the entire filling. Chill overnight to set the cream. Slice the cake with a sharp knife into individual servings (it's going to be messy!)

Want a bite? ;)

Bon appétit!