John Myers
Ingredients for 1 servings:
- 250 g butter
- 350 g sugar
- 1 pinch of salt
- 4 tsp cinnamon
- 6 eggs
- 300 g flour
- 75 g cornstarch
- 2 tsp baking powder
- 400 g sour cream
- 400 ml cream
- 2 packs of cream stiffener
- 3 bags of cake glaze
- 4 tbsp sugar
- 500 ml mulled wine
- 400 g cranberries
Instructions
Working time approx. 40 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 40 minutes
Sheet cake, beautifully Christmassy and ideal for guests, for 16 pieces
Line the oven tray with baking paper. Preheat oven to 175°C or 150°C fan/convection oven. Mix the fat, 300g sugar, and salt until creamy. Stir in the cinnamon, then the eggs one at a time. Mix the flour, starch, and baking powder and stir in. Spread the dough onto the baking paper and bake for about 30 minutes. Let cool. You can use aluminum foil to create a baking frame, but this will work in a pinch. Mix the sour cream with 50g sugar until smooth. Whip the cream with the cream stabilizer until stiff. Fold the cream into the sour cream mixture and spread on the base. Chill. Mix the cake glaze powder with 4 tablespoons of sugar and gradually stir in the mulled wine, then slowly bring to a boil. Stir in the cranberries, simmer for 2 minutes, let cool briefly while stirring, and then pour over the sour cream. Chill for about 2 hours.
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