Cranberry delight| Cranberry mousse layered naked cake - 1 blogoversary | Celebrating 1 year of blogging with cranberry mousse layered naked cake|Sponge cake layered with cranberry whippped cream

THE FOOD FACTORY   turns 1 (year old) this week , to be precise on 18 September. 

A baby ( my blog) that was delivered out of passion , nurtured with proper nutrition(recipes) .. taking tiny steps ...some times stumbling upon,raising again , celebrates its first birthday (blogoversary).

This day(18 Sept) last year I had pressed the "publish" button for Chinese bhel with shivering hands and a lot of anxiety to dive into this vast ocean named 'blogosphere".My blog went live in  this world of Internet .

Alhamdulillah this journey till date has been a great learning experience for me.From designing the blog to learning  and dealing with the technical terms of blogging like URL ,domain ,HTML ,Css, SEO's ......has been a one man(woman) army.It has been a roller coaster ride with so many twists and turns ,ups and down but definitely a fun filled experience. A blog that was created to kick the boredom has now become a passion.  

Nailing the do's and don'ts of food photography was a mile stone achieved(I hope so) .....but still a lot to be accomplished in  terms of food styling and photography . "I have to travel miles before I sleep" 

Every morning I get to learn some thing new be it whether cooking techniques, baking skills, or technical terms...all  this just because of the blog .This journey wouldn't have been possible with out the support and well wishes of my readers ,friends and , family,siblings.
              
A big heart felt thank you to all of you who have been a part of my journey. 

A look at the statistics for the year gone by .......

Posts Published: 81
G+followers; 149
Face book likes: 884
Page views: 23472

In sha Allah will continue with the same zest and fervour this year too.

This definitely calls for a celebration,and I am all set to go . Celebrating  1 year of blogging with Cranberry delight ..... Moist layers of sponge cake layered with cranberry infused whipped cream .I personally am a whipped cream lover ,the very thought  of so  much butter and sugar that goes into making a butter cream just pulls me back ...sorry no offence to any body .Naked cakes are the trend these days .I love the cakes that don't demand an arm and a leg and are equally a delight to gawk.  So this time a naked cake  with just some cranberry coulis drizzled over it.

Do you remember the sponge cake recipe i had posted a while ago? This time I have just doubled the recipe and tweaked it .At this point I must say that it  is the most rated recipe on the blog with 1386 views ...whooo. This cranberry delight was served as dessert to hubby's friend who visited us all the way from Dubai .He was all praises for this delectable dessert .So next time adorn your dessert table with this beauty and you got to be ready for a room full of applause.   

INGREDIENTS

For cake:

• 110 gms All purpose flour (maida)
• 110 gms granulated sugar 
• 1 tsp vanilla 
• 4 large eggs

For whipping cream :

• 1/2 cup dried cranberry 
• 1 cup water 
• 1 tsp sugar 
• 250 ml whipping cream
• 2 tbsp sugar 

PROCEDURE:

• For spongecake (click the link ) and follow the tutorial .
• To make cranberry puree add water 1 tsp sugar and cranberries to a pan and slow cook it  until soft .
• Puree it using hand blender and allow to cool completely .I love a bit chunky puree so I haven't pureed it smooth .

• Add whipping cream and sugar to a clean, dry bowl and whip until soft peaks are formed .Now add the cranberry puree reserving 2 tbsp for garnish .
• Take the  cooled sponge cake and level the top with a serrated knife. Better to bake the cake a day before and place it in the fridge. 

• Cut the cake into 3 equal parts ,Place a dollop of cream to the cake stand or serving plate so that the cake does not fall down .
• Place the first layer of cake on it and damp it with some water(8 tbsp ) +powdered sugar(3 tbsp) or any fruit juice .
• Spread a generous coat of whipping cream and level it with a knife.
• Follow the same procedure for the remaining layers.
• Place the top layer and coat it with whipping cream all along the top and sides .
• Smooth the edges and place it in the fridge to chill .

• Mix the reserved cranberry puree with 2 tbsp warm water ,cool it and drizzle over the cake. 
• Your cranberry delight is ready to be served.