Ingredients

Sponge biscuit
eggs
5 pc
sugar
0.75 cup
170 g
5.95 oz
5.61 fl oz
flour
0.75 cup
165 g
5.78 oz
5.44 fl oz
baking powder
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
salt
0.25 tsp
1.23 ml
butter
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
cocoa
2 tbsp
30 g
1.05 oz
0.99 fl oz
instant coffee
1 Tbs
boiling water
4 Tbs
Cranberry filling
cranberry puree
0.50 cup
150 g
5.25 oz
4.95 fl oz
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
corn starch
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
water for the starch
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
Caramel
sugar
1 cup
225 g
7.88 oz
7.42 fl oz
water
0.25 cup
4.25 tbsp
65 g
2.28 oz
2.14 fl oz
cream 33%
0.25 cup
90 g
3.15 oz
2.97 fl oz
butter
0.25 cup
90 g
3.15 oz
2.97 fl oz
Creme
cream 33%
0.50 cup
150 g
5.25 oz
4.95 fl oz
white chocolate
0.50 cup
100 g
3.50 oz
3.30 fl oz
cream cheese
1.50 cup
350 g
12.25 oz
11.55 fl oz
powdered sugar
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
Soaking
boiled water
0.50 cup
100 g
3.50 oz
3.30 fl oz
coffee
0.50 tsp
2.46 ml
powdered sugar
1 tsp
4.92 ml
Cream cheese frosting
cream
0.50 cup
100 g
3.50 oz
3.30 fl oz
cream cheese
1 cup
250 g
8.75 oz
8.25 fl oz
cocoa
2 Tbs
powdered sugar
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz

Method

Sponge biscuit

Whip the eggs with sugar until fluffy. Add the flour and the baking powder, cocoa and salt in two passes, stirring with a spatula. Add the melted butter and coffee with water. Bake the sponge biscuit at 180C (356F) for 45 to 50 minutes. The calculation is for two 18 cm (7 inch) molds.

Cranberry filling

Heat the cranberries with sugar, and add the starch with water; boil, and cook for 1 minute. Cool the mass down.

Caramel

Put the sugar and water over a medium heat. Boil until amber without stirring. Add the cream, stirring the mass, and then the butter. Cool the caramel down.

Creme

Heat the cream, and melt the chocolate in it. Cool the mass for 2 to 4 hours. Whisk it with the cheese and the powdered sugar.

Cream cheese frosting

Whisk all the ingredients.

Cake assembling

Assemble the cake following the next order:

  1. A sponge biscuit layer – soaking – the crème – crème borders – the caramel inside the crème ring.
  2. A sponge biscuit layer – soaking – the crème – crème borders – the cranberry inside the crème ring.
  3. A sponge biscuit layer – soaking – the crème – crème borders – the caramel inside the crème ring.
  4. A sponge biscuit layer – soaking.

Wrap the cake with the film, and place it in the cold for 5 to 12 hours (in a ring mold).