Ingredients
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:
- A sponge biscuit layer – soaking – the crème – crème borders – the caramel inside the crème ring.
- A sponge biscuit layer – soaking – the crème – crème borders – the cranberry inside the crème ring.
- A sponge biscuit layer – soaking – the crème – crème borders – the caramel inside the crème ring.
- 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).
