Transfer the cranberries to a plate or wire rack, to get rid of the excess liquid. Then toss them in a bowl of granulated sugar.

Repeat with the orange peels but let the orange peels simmer in the hot sugar for 10 minutes and dry for 5-10 minutes before tossing in the sugar. Set aside to dry.

To get a more flavorful syrup, simmer the other half of the cranberries in the sugar water for 5-10 minutes as well, allowing them to burst open and release color and flavor. These cranberries will be too soggy to roll in sugar so you can discard them.

Strain the simple syrup and set aside to cool (refrigerate overnight).

Place the cranberries, sugar and orange juice in a small pot, over medium heat. Stir frequently until the cranberries begin to pop and the liquid reduces.

Then stir continuously until it’s thickened to a loose jam. The cranberries will be mushy and chunky.

Place it into the bowl of a food processor and let it cool while you make the custard for the diplomat cream. Then pulse the jam in the food processor to get it as smooth as possible.

Place the jam in a container, cover it and set aside to cool completely. 

Place the egg yolks, sugar and butter in a small saucepan over medium-low heat and whisk continuously for about 5 minutes.

The mixture will look chunky before it melts. After it melts, continue cooking until it thickens enough to hold a streak for a few seconds and can coat the back of a spoon. It should resemble lemon curd.

Remove it from the heat, pour it into a container and cover it with a lid. Set it aside to cool completely to room temperature.

Place the sugar in a large bowl and zest the oranges on top of the sugar. Use your fingers to rub the orange zest with the sugar until they’re well combined. Be thorough. 

Place the flour, cinnamon, baking powder and sea salt in a medium bowl and whisk them together until they’re evenly distributed. 

Place the milk with the butter in a small pot and heat it gently over medium-low heat, for 2-3 minutes, just until the butter is fully melted and the mixture is hot but not yet simmering. Remove from the heat.

Place the eggs in the bowl of a stand mixer, fit with the whisk attachment, and begin beating at medium-high speed, until the eggs begin to fluff up. Reduce the speed and add the orange sugar in 3-4 increments.

Bring a small pot with 1/2 cup of water to a boil and then reduce the heat to low so the water is gently simmering.

Place the egg whites and sugar in the bowl of a stand mixer and place the bowl over the simmering water (don't use the glass bowl Kitchen aid bowl like I did in the photos - it can shatter) for 5-10 minutes, whisking intermittently, until the granulated sugar is completely dissolved (eggs are safe to eat at 160F). 

Once the sugar is dissolved, remove the bowl of egg whites from the heat. Use the whisk attachment to beat the egg whites with the sugar. Beat for 7-10 minutes on high speed.

Place the white chocolate chips in a medium bowl and microwave it for 15 seconds, then stir it. Repeat until the white chocolate is all smooth and melted. Allow it to cool (stirring intermittently) while you finish the buttercream.

Reduce the speed of the mixer to medium and add the butter into the meringue in 5-6 increments. Once all the butter is added, turn the mixer up to high speed for a few seconds, until it comes together.

Use a rubber spatula to scrape the edge of the bowl. Add the melted white chocolate, vanilla extract and salt and mix just until it's fully combined.

Once the custard as cooled completely, press the pureed jam through a sieve. This can be a little tedious since it’s not runny so you’ll have to use a spoon to actually press it through and collect the smooth jam from the other side of the sieve. Do this until you get as much smooth jam as you can.

Mix the smooth jam with the cooled custard until it’s well combined. 

In a small bowl, mix the gelatin with water and allow it to dissolve.

Place the heavy whipping cream in a large bowl and use an electric mixer to beat it at medium speed until it begins to thicken.

Increase the speed to high and beat just until stiff peaks begin to form.

If the gelatin has set and isn't liquid anymore, microwave it for 5 seconds, until it's liquid again and mix it in with the custard.

Use about 1/3 of the whipped cream to thin out the custard then add the custard mixture to the whole bowl of whip cream and beat at full speed for 30-60 seconds, just until it’s smooth. Make sure to scrape the edge of the bowl and fold just until it’s fully combined.

Assemble immediately, do not refrigerate the diplomat cream before assembling or the gelatin will set and the cream will no longer be smooth.

Use a large serrated knife to slice each layer of cake in half. Place the first layer of cake on a flat surface and use 2-4 Tbsp of the simple syrup to drizzle onto the cake. 

Place the white chocolate buttercream into a piping bag and pipe a border around the edge of the cake. Fill the center in with the diplomat cream. Repeat with the next layer and then top with the last layer.

Refrigerate the cake for at least 30 minutes and then use the rest of the white chocolate buttercream to frost the outside of the cake. You should have enough to lightly frost the cake like I did.*

Refrigerate the cake for at least 2-3 hours so the gelatin can set before serving. Serve the cake just slightly chilled.