Cranberry Cake

Ingredients

• 250 g flour
• 125 g cold butter
• 2 tbsp sugar
• 1 pinch salt
• 1 egg
• 500 g cream cheese or quark
• 125 g sugar
• 40 g starch
• 4 eggs
• 2 tsp grated lemon zest
• 200 g whipping cream
• 400 g cranberries (or lingonberries)
• 150 ml red currant juice
• 100 g sugar
• 1 pinch cinnamon
• 2 tbsp starch
• 40 ml orange liqueur

Instructions

1. 1.

   Sift flour onto a work surface, mix with salt and sugar, and press a well in the center. Cut cold butter into small pieces and distribute around the well; add the egg, about 50 ml lukewarm water, and use a knife to cut through all ingredients until small dough crumbs form. Quickly knead by hand into dough, shape into a ball, wrap in cling film, and chill for about 30 minutes.

2. 2.

   Roll out the dough between two sheets of parchment paper and line a greased baking tin with it.

3. 3.

   For the filling, mix cream cheese (or quark) with sugar, starch, eggs, and lemon zest. Whip the cream stiffly and fold into the mixture. Spread the filling over the dough, smooth the surface, and bake in a preheated oven at 180 °C for about 1 hour. Check doneness with a wooden stick. Let the finished cake rest for 10 minutes in an off oven with the door slightly ajar, then remove and cool.

4. 4.

   Wash and drain cranberries (or lingonberries).

5. 5.

   Boil currant juice, sugar, and cinnamon; add cranberries and boil once more, then strain and reserve the liquid. Whisk starch into the liquid until smooth, add orange liqueur, bring to a boil, add cranberries, remove from heat, and let cool.

6. 6.

   Before serving, scatter cranberries over the cake.