Spiral Cake with Cranberry Curd, Whipped Cream and Crystallized Cranberries

Cranberry Curd:

12 oz cranberries

1 cup sugar

pinch of salt

zest of 1 orange

1/4 cup orange juice

1/4 cup water

2 egg yolks and 2 eggs

1 stick (8 tablespoons) butter, cut into small pieces

Directions:

In a small saucepan combine the cranberries, sugar, pinch of salt, zest of the orange, orange juice and water. Place the pan over medium-low heat and cook, crushing the cranberries often with a whisk or spoon. While they cook whisk together the eggs and egg yolks in a small bowl, set aside. When the cranberries have all popped and released their juices, about 10 minutes, pour them into a strainer set over a bowl. Use a wire whisk to whisk and push the juices through the strainer into the bowl. Discard the solids left in the strainer. Pour the juices in the bowl back into the sauce pan and whisk in the eggs. Place over medium-low heat and cook, stirring constantly with a spatula, until the mixture thickens and coats the back of a spoon. Remove from the heat and whisk in the butter. Move the curd to a heat safe bowl, cover the top with plastic wrap so that the plastic wrap is touching the curd and completely covering the surface. Move to the refrigerator and refrigerate for 3 hours before using, and for up to 3 days.

Spiral Cake:

3/4 cup all purpose flour

3/4 teaspoon baking powder

pinch of salt

4 eggs at room temperature

3/4 cup sugar

1 teaspoon almond extract

zest of 1 orange

confectioners sugar

Directions:

Preheat the oven to bake at 375 F.

Line a 10x15 jelly roll pan with parchment paper and grease the pan all over the bottom and up the sides.

In a small bowl whisk together the flour, baking powder and a pinch of salt.

In the bowl of an electric mixer or in a mixing bowl with a hand mixer, beat the eggs until foamy. Slowly add the sugar while continuing to beat. Beat the eggs and sugar for 5-8 minutes or until it is a pale yellow color, doubled in volume, and falls in ribbons from the beater when lifted.

Gently fold in the flour mixture with a spatula.

Pour the cake batter onto the prepared jelly roll pan and use your spatula to gently spread it evenly in the pan. Move the pan to the oven and bake for 12-15 minutes or until it is golden brown and springs pack when touched in the middle.

Dust a kitchen towel with confectioners sugar. Invert the cake onto the kitchen towel and then remove the parchment paper and trim the crispy ends with a knife of pizza cutter.

Starting at the short end, roll the cake up into a spiral with the towel rolled with it. Move the roll to a cooling rack until cooled completely.

Crystallized Cranberries:

1 cup water

2 cups sugar, split

2 cups cranberries

zest of 1 orange

Directions:

In a small saucepan combine the 1 cup of water and 1 cup of sugar. Place over medium heat and cook, stirring often, until the sugar is dissolved. Pour in the cranberries, turn the heat to the lowest setting on the stove and cover the pan. Leave for 30 minutes.

In a medium bowl combine the remaining 1 cup of sugar and zest of the orange.

Strain the cranberries (you can save the liquid from the cranberries for drinks) and toss in the orange sugar. When well coated with sugar, remove the cranberries from the sugar bowl to a plate and let sit until ready to use.

Whipped Cream:

1-1/2 cup whipping cream

3/4 cup confectioners sugar

2 tablespoons sour cream

1 teaspoon vanilla extract

Directions:

In the bowl of a mixer whip together the whipping cream and confectioners sugar until thick, doubled in volume and holds its shape. Whisk in the 2 tablespoons of sour cream and 1 teaspoon of vanilla.

To assemble the cake:

Unroll the cake and remove the towel. Spread the cranberry curd in an even layer on the top of the cake. Roll the cake back up into a spiral and move to a plate or serving platter. Spread the whipped cream on the top and sides of the cake in a thick layer. Sprinkle with the crystallized cranberries over the top and on the sides. Serve immeditely or cover and refrigerate until ready to eat.