WHITE CHOCOLATE CRANBERRY CAKE - This Vet Cooks epi. 99

THIS VET COOKS, Dave and Mrs. This Vet Cooks put together a very decadent and delicious holiday dessert.

This recipe is from Cake By Courtney website https://cakebycourtney.com/white-choc...

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0:00 Intro
0:04 Call To Mess - Bugle (Intro)
0:12 Introducing the recipe
1:34 Part 1 making the Cranberry Compote
4:49 Part 2 making the cakes
14:25 The Cakes are out of the oven
15:02 It's the next day
16:10 Part 3 making the White Chocolate Buttercream Frosting
21:30 Part 4 making the Candied Cranberries
22:27 Assembling the Cake & Frosting & Compote
31:35 Ten Minutes Later & applying the frosting
37:57 Sugar Coating the Candied Cranberries
41:28 Special Announcements & Veterans Make The Call
43:29 Topping the Cake with the Candied Cranberries
46:00 Final Look at the Cake
46:08 Tastee Taste & Devour!


WHITE CHOCOLATE CRANBERRY CAKE

INGREDIENTS
FOR THE CANDIED CRANBERRIES
2 cups fresh cranberries
1 1/2 cups sugar, divided
1 cup water

FOR THE COMPOTE
2 cups fresh cranberries
1/2 cup water
1 cup sugar
1 tablespoon cornstarch, sifted

FOR THE CAKE
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups unsalted butter, room temperature
2 cups sugar
3 eggs, room temperature
1 tablespoon pure vanilla extract
1 vanilla bean (split the vanilla bean lengthwise and scrape out all the vanilla bean seeds)
1 cup plain Greek yogurt, room temperature
1 cup buttermilk, room temperature

FOR THE BUTTERCREAM

2 cups unsalted butter, slightly cold and cut into cubes
6 cups powdered sugar, measured and then sifted
1 teaspoon vanilla
8 oz white chocolate, melted
1/4 cup heavy whipping cream
*This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

DIRECTIONS
For the Candied Cranberries

Bring the 1 cup of water and 1 cup of sugar to a simmer in a saucepan. Simmer until sugar is completely dissolved.
Pour the simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
Add cranberries and stir to coat.
Refrigerate cranberries during the day or overnight, stirring occasionally to coat with syrup.
Remove cranberries from syrup and roll in remaining 1/2 cup sugar. You'll need to roll them a few times to get a couple of layers of sugar on them.
Set cranberries aside to dry for an hour or so.

For the Cranberry Compote
In a saucepan, combine the cranberries, sugar and water over medium heat. Stir to dissolve the sugar and then cover to allow the cranberries to cook and soften.
When the cranberries have softened and begin to pop, slowly add the sifted corn starch and stir until it is incorporated. (If you don't sift the cornstarch, you'll likely get white clumps in the compote that are hard to dissolve.)
Allow the cranberries to simmer for another 5-10 minutes. The mixture will become thick and somewhat jelly-like. Transfer to a heatproof bowl and let cool to room temperature or store, covered, in the refrigerator until ready to use.

For the Cake
Preheat the oven to 350 degrees F. Prepare three 8-inch or four 6-inch cake pans with spray, parchment paper and spray again. Set aside.
Sift flour, baking powder and salt in a medium bowl and set aside.
Cream the butter and the sugar on medium speed in a stand mixer fitted with the paddle attachment for one minute.
Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl.
Add the greek yogurt and mix until incorporated.
With the mixer on low, alternately add the flour mixture and the buttermilk, starting and finishing with the flour. Combine until incorporated.
Stir in the vanilla extract and vanilla bean and mix for 30 seconds.
Evenly distribute the batter among the three cake pans and bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool in pans 5-10 minutes before inverting onto a wire rack to cool completely. Once cooled, you can cover with plastic wrap and store in your refrigerator overnight or longer.

For the Buttercream

In a microwave safe bowl, heat the cream and then pour it over the white chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.
In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
With the mixer on medium speed, add the melted white chocolate and stir until well mixed and there are no clumps of butter or white chocolate left.
With the mixer on low speed, gradually add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
Add the vanilla and increase the speed to medium-high and beat the frosting for five minutes

Assembly
Please watch the video and download the recipe.
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