ingredients

80g of " Tender Butter Half Salt" Elle et Vire
½ bag of "Cream Whole Thick" She and Vire
3 lemons
3 c. dried cranberries
200g of flour
½ sachet of yeast
250g caster sugar
4 eggs
3 c. tablespoon icing sugar

Steps

Step 1

Preheat oven th.6 (180 ° C).

2nd step

Cut the cranberries into small pieces.

Step 3

Grate the zest of the 3 lemons and squeeze the juice of 2 lemons.

Step 4

Mix the icing sugar and the lemon juice.

Add zests and cranberries, reserve.

Step 5

Beat the sugar and eggs to obtain a frothy mixture, add the melted butter, the cream and mix again, gradually incorporate the flour and the yeast.

Step 6

Mix until a smooth dough is obtained.

Step 7

Collect zests and cranberries and reserve the syrup.

Step 9

Place the dough in the fridge for 1 hour.

Step 10

Spread the dough in the previously buttered molds, taking care not to fill them completely (leave ½ cm from the edge of the mold).

Step 11

Bake 25/30 minutes, checking the cooking.

Step 12

Glaze the cakes with the syrup, arrange on the top some zest and small pieces of cranberries. They are ready to eat.