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You have to do it a day in advance for frosted cranberries, which require 12 hours of drying. The ganache, for its part, needs to spend a night in the refrigerator. Finally, baking is like chemistry: for results without surprises, all the ingredients must be measured with a precise scale.


* Ingredients :

° 190 g unsalted butter

° 500 g of granulated white sugar

° 120 g brown sugar

° 6 eggs

° 220 g buttermilk

° 130 g of vegetable oil

° 5 g of vanilla extract

° 370 g all-purpose flour

° 8 g of baking powder

° 8 g of salt



  1. Preheat oven at 180 ° C .


  1. Butter and line a 30 40 cm half baking sheet with parchment paper.


  1. In a small saucepan, make the brown butter by heating 80 g of butter slowly, until it takes on a golden color. Immediately pour into a bowl to stop cooking. Reserve.


  1. In a bowl, cream the remaining 110 g of butter with the two sugars, using the paddle of an electric mixer for 5 minutes.
See also  Red Velvet Pound Cake



  1. At low speed, gradually add the brown butter with a mixer.


  1. Progressively whisk in eggs,. strum sides of  bowl regularly.


  1. At low speed, drizzle in the oil, buttermilk and vanilla extract. Increase the speed and blend for 5 minutes, until the mixture is smooth.


  1. Stir in the dry ingredients and continue beating until the mixture is smooth.


  1. Pour the mixture onto the half baking sheet and spread out well. Bake for 30 minutes, rotating the plate after 15 minutes of cooking. Let cool completely.


  1. Run a small knife around the edges of the baking sheet to release the cake and turn the cake over on the table. Using a 6 inch cake pan and a small, sharp knife, cut out 4 circles. Reserve.


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