Roman Lemon-Cranberry Cake - recipe with photo

Roman Lemon-Cranberry Cake

The combination of cranberries and lemon gives this dessert a wonderful taste with a pleasant acidity. To achieve the perfect result, the cake needs time to soak. Yield: 6-8 servings.

Total cooking time
not set
Number of servings
6
Recipe difficulty
4 / 5
Vegetarian Nut free Halal Kosher

Ingredients

for 6 servings

  • butter 180 g
  • sugar 150 g
  • eggs 4
  • sour cream 300 g
  • baking powder 10 g
  • flour 600-650 g
  • lemon 1
  • cranberries 400 g
  • sugar 200 g
  • cream 33-35% 400 ml
  • sugar 150 g
  • water 75 ml
  • sugar 100 g
  • juice of half a lemon

Instructions

Step 1 of 24

Cream the butter and sugar until smooth.

Step 2 of 24

Add eggs.

Step 3 of 24

Mix.

Step 4 of 24

Stir in the sour cream.

Step 5 of 24

Mix.

Step 6 of 24

Add flour and baking powder. Knead into a medium-consistency dough.

Step 7 of 24

Grease a 26 cm diameter baking pan with butter. Place ⅓ of the dough in it (to prevent the mixture from sticking to your hands, use cold water). Put it in an oven preheated to 180 degrees. Bake for 15–20 minutes. Prepare 3 cake layers in the same way.

Step 8 of 24

Pour boiling water over the lemon and let it sit for 30 minutes.

Step 9 of 24

Remove seeds, cut the lemon into slices, and transfer to a blender.

Step 10 of 24

Blend the mixture (if no blender is available, use a meat grinder).

Step 11 of 24

Mix sugar with cranberries.

Step 12 of 24

Stir.

Step 13 of 24

Add the blended lemon.

Step 14 of 24

Stir.

Preparing the syrup

Step 15 of 24

Squeeze juice from half a lemon.

Step 16 of 24

Boil water with sugar until completely dissolved.

Step 17 of 24

Pour in the lemon juice.

Step 18 of 24

Bring to a boil and remove from heat.

Step 19 of 24

Whip the cream with sugar.

Step 20 of 24

Brush the first cake layer with half of the syrup.

Step 21 of 24

Spread half of the cranberry-lemon filling.

Step 22 of 24

Cover with a layer of cream.

Step 23 of 24

Cover with the second cake layer, repeat the steps with the remaining syrup, cranberries, and cream. Place the third cake layer on top. Coat the surface of the cake with cream.

Step 24 of 24

Leave in the refrigerator for 8–10 hours.

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