Cranberry White Chocolate Cake

Separate the egg whites and egg yolks.

Chop the dried cranberries.

Cut the white chocolate into small pieces.

Add yogurt to a small pot and put in the white chocolate pieces.

Heat water to about 50 degrees, melt the white chocolate, and stir into a paste.

Soften the butter at room temperature and beat it with an electric mixer.

Pour in the yogurt white chocolate mixture and mix evenly with an electric whisk.

Add the egg yolks in three or four batches, beating well after each addition.

Sift the low-gluten flour in twice.

Mix well.

Add the granulated sugar to the egg whites in three batches and beat until very stiff.

Take one third of the egg whites and add them to the egg yolk mixture.

After mixing evenly, add one third of the egg whites.

Finally fold back into the remaining one-third of the egg whites.

Mix evenly and add the chopped dried cranberries.

Just lightly toss it a few times.

Pour into a square mold lined with parchment paper (with each side of the mold about 20 centimeters).

Smooth the surface and gently tap to remove large air bubbles.

Preheat the oven to 150 degrees, use both top and bottom heat, place in the middle layer, and bake for about 40 minutes.

Let it cool to room temperature and cut into pieces.

The rich aroma of white chocolate combined with the sweet and sour taste of cranberries is full of energy.