Recipe Detail Page

1 For the sugared cranberries, place 1 cup (250 mL) of the cranberries in a medium bowl. Combine the water and 1 cup (250 mL) of the sugar in a small saucepan and bring to a boil. Remove from heat and cool to lukewarm, about 10 minutes. Pour the sugar syrup over the cranberries. Cool to room temperature, then cover and refrigerate overnight. The next day, use a slotted spoon to remove the cranberries from the syrup and spread them out on a wire rack set over a baking sheet. Reserve the syrup. Let the cranberries dry for 1 hour. Roll cranberries in the remaining ½ cup (125 mL) sugar, place on a parchment-lined baking sheet and allow them to dry at room temperature, about 2 hours. Store in a sealed container, at room temperature for up to 3 days.

2 Cut the remaining cranberries into 3 to 4 slices. Pour the reserved syrup back into a small saucepan and bring to a boil. Add the cut cranberries, reduce heat to a simmer and cook for 1 to 2 minutes or just until tender. Cool the cranberries and syrup to room temperature, then refrigerate overnight.

3 For the cream cheese Bavarian, grease the sides of a 9-inch (23-cm) round cake pan, then line the bottom and sides with parchment paper. (The grease will allow the parchment paper to stick to the sides of the pan.)

4 Place the cream cheese and 2 tbsp (30 mL) of the whipping cream in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth and set aside.

5 In a small heatproof bowl, sprinkle the gelatin over 1 tbsp (15 mL) of water and set aside.

6 Combine the egg yolks, ¼ cup (60 mL) of the sugar, and the remaining 2 tbsp (30 mL) of water in a medium heatproof bowl. Split the vanilla bean in half and scrape the black seeds into the yolk mixture. Add the pod. Place the bowl over a pot of simmering water without allowing the bottom of the bowl to touch the water. Whisk the mixture until it is thickened and hot to the touch—180°F (82°C) on a thermometer. Remove from the heat.

7 Place the bowl of gelatin over the simmering water and heat just until the gelatin becomes fluid and translucent. Immediately add to the yolk mixture and whisk to combine.

8 Add the reserved cream cheese to the warm yolk mixture and whisk until very smooth. Set aside and cool just to room temperature.

9 Meanwhile, in a clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until frothy. Add the remaining ¼ cup (60 mL) sugar in a slow steady stream and continue beating to stiff peaks. Fold the eggs whites into the cream cheese mixture.

10 Beat the remaining whipping cream to stiff peaks and fold into the cream cheese mixture.

11 Transfer the filling into the parchment-lined pan and level the top. Freeze the Bavarian until firm, at least 4 hours or overnight. The Bavarian can be made up to 3 days ahead. If you are storing it for more than 1 day, and once thoroughly frozen, wrap well in plastic wrap.

12 For the date cake, centre the rack in the oven and preheat the oven to 325°F (160°C). Line the bottom of a 9-inch (23-cm) round cake pan with parchment paper and set aside.

13 With a small knife, or your fingers, remove the pits from the dates. Place 4 oz (125 g) (about 7) of the dates in a small mixing bowl. Pour the brewed espresso and boiling water over top and set aside to cool, about 10 minutes. Cut the remaining dates into small dice and set aside.

14 Combine the flour, cinnamon, nutmeg, cloves and salt in a small bowl and set aside.

15 In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until fluffy and lighter in colour, about 5 to 6 minutes. Add the eggs 1 at a time and beat to combine. The mixture may look curdled but will come together with the addition of the dry ingredients.

16 On low speed, add half the flour mixture and mix just to combine. Add the baking soda to the date mixture, stir together, then add to the butter mixture. Finish with the remaining flour mixture and mix just until the batter comes together. Remove the bowl from the machine and fold in the chopped dates.

17 Transfer the batter to the prepared pan and smooth the top. Bake for 30 to 40 minutes or until the centre of the cake is set. Cool completely on a wire rack. The cake can be made up to 2 days ahead. Wrap well with plastic wrap and store at room temperature.

18 At least 1 hour before serving, using a serrated knife, trim the top of the cake if necessary to create a flat surface. Remove the frozen cream cheese Bavarian from the pan, remove the parchment paper and place on top of the date cake. Allow the cake to sit at room temperature until the Bavarian is thoroughly thawed. Serve with poached cranberries and syrup spooned over top, and candied cranberries on the side.