- vanilla pod - 1/2 Pieces
- sugar - 1 3/4 Cups
- cranberries - 2 Cups
- flour - 2 cups
- baking powder - 2 teaspoons
- Salt - 3/4 Teaspoons
- chopstick butter - 1 Piece
- eggs - 2 pieces
- milk - 1/2 cup
1. Preheat the oven to 190 degrees with the counter in the center. It is good to lubricate the round cake form, to lather the parchment boom agog and to oil the parchment. Use a sharp knife to extract vanilla seeds from the pod and mix with sugar in a bowl of a food processor. Pour the mixture into a bowl. 2. Crush cranberries with 1/2 cup cooked vanilla sugar in a food processor. 3. Mix 2 cups of flour, baking powder and salt. Add 1 stick of butter and 1 cup of vanilla sugar in a separate bowl and beat with an electric mixer at high speed. Add eggs, one at a time, whisking after each addition. Reduce the speed to low and add alternately flour mixture, starting and ending with flour. Put the dough into a mold and spread it with a spatula. 4. Top with cranberry filling, leaving a border of 1 cm at the edges. Spoon the remaining dough over the filling and spread with a spatula. 5. Mix the remaining 1/4 cup of vanilla sugar with the remaining teaspoon of butter and 1 tablespoon of flour with your fingers. Sprinkle the resulting mixture over the pie. Bake the cake for 45 to 50 minutes. Allow to cool in the form of 30 minutes, then remove from the mold and allow to cool completely.
Servings: 8