🎄 Festive Cranberry & Marzipan Mousse Cake (Entremet)

When Christmas approaches, certain flavors become non-negotiable. For Maren Lubbe, that flavor is Marzipan. This festive entremet is a celebration of the holiday season, combining the sweet, almond richness of marzipan with the sharp, vibrant tartness of cranberries.

This cake is a visual showstopper designed in classic Christmas colors: red, green, and gold. The exterior features a technically impressive “decorative sponge” (Joconde style) with striking red diagonal stripes. Inside, layers of almond sponge sandwich a luscious Marzipan-Ricotta Mousse and a fruity Cranberry-Plum Compote.

Topped with a crunchy cocoa almond crumble, sugared cranberries that sparkle like frost, and delicate chocolate Christmas trees, this dessert is a centerpiece. While it looks complex, the use of ricotta makes the mousse surprisingly light, and the components can be prepared in stages to ensure a stress-free holiday bake.

🥣 INGREDIENTS

Here is the table of ingredients (Yields: One 18 cm / 7-inch Cake):

👩‍🍳 PREPARATION STEPS (Step-by-Step)

The steps are presented in the exact sequential order to manage cooling and freezing times.

Step 1: The Cranberry Compote

1. Simmer: In a saucepan, combine cranberries, fruit puree, cinnamon, and lemon juice. Simmer gently until the berry skins burst.

2. Gell: Add the gelling sugar and cook for about 4 minutes (follow package instructions).

3. Set: Remove from heat. If using extra gelatin for firmness, stir in the soaked sheet now. Chill in the refrigerator.

Step 2: The Decorative Red Paste

1. Mix: Cream the melted butter and icing sugar. Mix in the egg whites, then fold in the flour. Add red food coloring to achieve a deep red.

2. Spread: Spread this paste thinly (1mm) onto a 30 x 40 cm silicone mat.

3. Pattern: Use a notched trowel (or decorating comb) to scrape diagonal lines through the paste, creating stripes.

4. Freeze: Place the mat in the freezer for 45-60 minutes. (This is crucial so the red lines don’t smear when you add the sponge batter).

Step 3: The Almond Sponge

1. Melt Butter: Melt the 20g butter and set aside.

2. Meringue: Beat the 3 egg whites and 40g sugar to stiff peaks. Set aside.

3. Almond Base: Beat ground almonds, icing sugar, whole egg, and yolks until very light and fluffy.

4. Fold: Fold in 1/3 of the egg whites to lighten the almond base. Then fold in the rest of the whites along with the sifted flour.

5. Temper Butter: Mix a spoonful of batter into the melted butter, then fold it back into the main batter.

6. Bake: Remove the silicone mat from the freezer. Quickly spread the sponge batter evenly over the frozen red stripes. Bake at 180°C (350°F) for 12-15 minutes.

7. Cut: Flip onto baking paper, peel off the mat. Cut two 5.5 cm wide strips (for the sides) and two 16 cm circles (for the layers).

Step 4: Lining the Mold

1. Syrup: Mix mandarin juice and agave.

2. Base: Place one sponge circle (stripes up) on a cake board. Place an adjustable cake ring (lined with acetate) around it.

3. Sides: Line the inside of the ring with the striped sponge strips, ensuring the ends meet tightly.

4. Fill: Pour the Cranberry Compote over the base sponge. Top with the second sponge circle. Brush sponge with syrup.

Step 5: Marzipan-Ricotta Mousse

1. Infuse: Boil milk, grated marzipan, and vanilla.

2. Custard: Whisk yolks and sugar. Pour hot milk into yolks, return to pan, and heat to 83°C (Anglaise style). Remove from heat.

3. Gelatin: Dissolve soaked gelatin in the hot mixture. Blend with immersion blender to smooth out marzipan lumps.

4. Combine: Stir ricotta and almond extract until smooth. Add the warm marzipan custard. Fold in the whipped cream.

5. Fill: Pour mousse into the cake ring (over the second sponge). Refrigerate until set.

Step 6: Cocoa Crumble

1. Mix butter, sugar, flour, cocoa, almonds, salt to form crumbs.

2. Bake at 180°C (350°F) for 10-15 minutes. Cool.

Step 7: Decorations (optionel)

1. Trees: Temper white chocolate, color it green. Spread thinly on acetate. When semi-set, cut out tree shapes. Let crystallize.

2. Sugared Berries: Boil water and sugar to a syrup. Dip cranberries, drain, then roll in granulated sugar. Dry.
   

Step 8: Final Assembly

1. Scatter the Cocoa Crumble around the trees (like soil).

2. Decorate edges with Sugared Cranberries.

3. Dust with “snow” (powdered sugar) and edible glitter.

Chef’s Guide & Conclusion

Mastering the Christmas Entremet

You have just created a festive masterpiece. Here are the professional secrets to ensuring this cake looks as good as it tastes:

1. The “Frozen Pattern” Technique

The secret to crisp, clean stripes on the side of the cake is the freezer. Step 2 requires freezing the red paste for nearly an hour. If you rush this and pour the sponge batter over soft paste, the red lines will smear and bleed into the white sponge, ruining the definition. Work quickly when spreading the sponge batter!

2. Marzipan Infusion

Marzipan doesn’t dissolve instantly. In Step 5, using an immersion blender (stick blender) is highly recommended after adding the gelatin. This ensures the marzipan is fully emulsified into the milk/egg mixture, resulting in a silky mousse rather than a gritty one.

3. Ricotta for Lightness

Traditional marzipan mousses can be very heavy and sweet. The addition of Ricotta is a clever chef’s touch—it adds a fresh, milky acidity that lightens the texture and cuts the sweetness of the almond paste, balancing perfectly with the sour cranberries.

4. Serving Timing

This cake can be made in advance and frozen (without the crumble). However, the Cocoa Crumble absorbs moisture. For the best texture contrast, add the crumble topping only an hour before serving so it stays crunchy.

Enjoy your “Summer Blush” in winter form—a festive, tart, and sweet celebration of the season!