Sparkling Cranberry Torte

Step 1: Sparkling Cranberries: Early the day before, make simple syrup by combining sugar and water and bringing to a low boil until sugar is dissolved. Cool completely.

Step 2: The night before, wash cranberries and let them soak in simple syrup overnight. Then, roll in sugar until well coated. Set aside.

Step 3: Cake: Preheat oven to 350 ° and prepare 3 round cake pans with parchment and baking spray.

Step 4: Whisk dry ingredients in mixing bowl. Add remaining ingredienst except cranberries and mix on medium speed until just smooth. Do not overmix.

Step 5: Coat cranberries with a dusting of flour and gently stir into batter. Pour into pans and bake 35-40 minutes or until toothpick inserted comes out with a just a few crumbs.

Step 6: Allow to cool for 10 minutes, then remove to racks to finish cooling. Once fully cooled, you can cover each with plastic wrap and set aside until the next day.

Step 7: Frosting: Place mixing bowl and wire beater in freezer for 5-10 minutes to chill. Then, beat cream on medium-high until stiff peaks form. Slowly add powdered sugar and vanilla. Spoon marscapone into bowl and continue beating until well incorporated.

Step 8: Assembly: Place first layer on cake board and spread a third of the frosting on it. Repeat with each layer.

Step 9: Place cranberries on top of cake. (You don't have to wait until the last minute, they won't discolor the frosting.)

Step 10: Crumble any remaining sugar "snow" around the outer edge of the top of the cake.