Triple-Layer Parsnip and Cranberry Cake is like a fancy version of a carrot cake (made with parsnips, brilliant!) filled with tart cranberry sauce and luscious cream cheese, frosted with that same cream cheese and and topped with sugared cranberries. It’s a spectacular photo in the book but it serves 16!!! Not exactly Covid-friendly!
Never fear…. minifying is here! . My .digital kitchen scale and my 4-inch springform pans are my friends! I made 1/4 of the recipe for two small (double layer, not triple) cakes – perfect for 4 (hungry) people!
This was a lot of work for 2 tiny cakes but SO worth it! There’s the cake, the filling, the frosting and the cranberries – but nothing is too difficult and you can spread it out over a few days if you need to. It’s a truly gorgeous cake (not mine, but it could be!) and it tastes AMAZING. I’ll be using parsnips in future cakes!
No matter what it looks like, this will be a repeat in our house! SO GOOD!
Get the recipe for Dorie Greenspan’s Triple-Layer Parsnip and Cranberry Cake on page 266 of Everyday Dorie or here.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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