INGREDIENTS FOR THE CRANBERRY BUTTERMILK COOKIE
250 g of butter at room temperature
260 grams of sugar
5 eggs at room temperature
Juice of 1/2 Lemon
300 g of flour
1/2 pack of yeast powder
250 ml of whey milk at room temperature
1 pinch of salt
some vanilla bourbon ground / 1 pack vanilla sugar
250 grams of cranberries
INGREDIENTS FOR THE GLAZING
150 grams of powdered sugar
A little bit of lemon juice
Purple food coloring (optional)
Cranberries and sparkles to decorate
PREPARING THE CRANBERRY BUTTERM COOKIE
First preheat oven to 180°C with upper/lower temperature and grease and flour a butter Bundt cake mold.
Then separate the eggs and beat the whites with a pinch of salt until they are firm.
Then beat butter with sugar and vanilla for about 5-7 minutes until creamy and white and add the egg yolks one at a time.
Add whey and lemon juice in the lower position.
Then mix the flour with the powdered yeast, sieve and incorporate into the butter and yolks mixture alternating with the whites.
Finally, briefly add the blueberries and then pour the batter into the prepared Bundt cake mold.
Bake the cranberry and buttermilk sponge cake in a preheated oven for about 50-60 minutes until golden brown.
Then let the cake cool completely and unmold it.
For the icing, sift the glaze sugar and mix it with a little lemon juice. The frosting must be pretty thick. Colours with food coloring and then spread over cake.
Finally decorating with fresh cranberries