Ingredients:
187 grams cake
flour-sifted (it’s about 1 1/2 cups plus 3 Tablespoons flour but you better
measure it on kitchen scale because the cake could be dense or dry if you
overdo it with the flour )
1/2 teaspoons
baking powder
Pinch of salt
1cup
cranberries (fresh or thawed)
5 oz. white
chocolate chunk
1/2 cup
unsalted butter ( room temperature)
300 grams
sugar ( 11/2 cups)
1/2 cup heavy
cream
1/2 cup
mascarpone cheese
3 eggs
1 teaspoon
vanilla extract
2 Tablespoons
browned butter
Instructions:
1. Preheat the convection air oven
to 325 F (if you don’t have convection air oven raise the temperature to 350 F
and you will have to rotate the pan half way through the baking time)
2. Butter and flour 8.5x4.5x3 inches
loaf pan and line it with parchment paper.
3. Combine cake flour, baking powder
and salt and sift it three times, set aside.
4. In a small sauce pan over medium
heat brown 2.5 tablespoon butter until it’s nice amber color, remove the foam
and set aside to cool.
5. Whisk the egg with vanilla
extract and set aside.
6. Mix the butter on medium speed
until it’s creamy, slowly add sugar and continue beating until it’s creamy.
7. Add heavy cream and mascarpone,
and beat on medium speed.
8. Turn mixer on low speed and
gradually add dry ingredients alternately with eggs.
9. Add handful flour in chocolate
chunks and toss them to cover evenly. Toss cranberries with a handful flour to
cover them completely.
10. Add chocolate chunks in the
batter and stir well, then gently stir in cranberries
11. Pour the batter into prepared
loaf pan, smooth the top and gently tap the pan on working surface to remove
the air bubbles.
12. With a butter knife draw a line
down the center of the pound cake and pour browned butter into the line.
13. Bake until the top of the cake is
golden brown and a toothpick inserted comes out clean (about 55 to 65 minutes).
Cool the cake in the pan for 15 minutes, then remove from the pan and cool on
the rack.
14. When the cake is completely
cooled prepare the glaze.
15. With a mixer, cream together
softened butter and cream cheese until smooth. Slowly add in powdered sugar and
beat until smooth, mix in vanilla extract. Spread on top of the cake.Place the
cake in the fridge until the frosting is set.
16. When the frosting is set melt 1/2
cup white chocolate chips with 1 tablespoon vegetable oil in a small sauce pan
over low heat until it’s smooth( cool if it’s too thin)
17. Sprinkle the cake with dried
cranberries and drizzle with chocolate. (You can drizzle the chocolate with a
spoon or transfer it into small zip-lock bag, cut off the corner and pipe the
chocolate over the cake).
