Cranberry Layer Cake | RICARDO

Ingredients

• 3 cups (315 g) frozen cranberries, defrosted
• 1 cup (210 g) sugar
• 3 tbsp cornstarch
• 3 eggs
• 3 egg yolks
• 2 tbsp (30 ml) lemon juice
• 1 ¼ cups (190 g) unbleached all-purpose flour
• ½ tsp baking powder
• 6 eggs, at room temperature
• 1 tsp (5 ml) vanilla
• 2 tbsp (30 ml) canola oil
• ½ cup (55 g) frozen cranberries, chopped
• 1 cup (225 g) unsalted butter, softened
• 2 ½ cups (325 g) icing sugar, plus more for dusting
• ½ cup (125 ml) sour cream
• Rosemary sprigs
• Icing sugar
• White sparkling sugar crystals