Directions

For Cranberry Almond Cobbler Eggless Cake:
Cream the curd and sugar in a bowl. Once it reaches the right texture, add the remaining ingredients. Make sure to put some cranberries on the top and gently press them in the batter (not fully).

Baking:
Pre heat the oven at 160°C, once the desired temperature is achieved bake at 160°C for 35-40 minutes depending on the texture.

For Cranberry Compote:
Reduce sugar and the juice together till it thickens add cranberries and let them blend in.

Plating:
Cut a big, nice slice of the cake. Add a dollop of mascarpone with some vanilla bean or essence to the plate. Drop 2 spoonful’s of the compote on the cake and a small drop on the mascarpone. (Decorate as desired I had used gold spray and gold leaves).