Preheat the oven to 350 Deg F. Grease the bottom of two 9” (3 inch high sides) cake pans with butter and line with parchment paper circles on the bottom only. Grease with butter again and lightly flour, tapping out any extra.

In a medium bowl sift together the flour, salt and baking powder. Set aside

In a bowl of a stand mixer, cream the butter on medium until light and fluffy. Add in the sugar and beat again for 2-3 minutes, scraping down the sides when necessary. Add in the egg whites in thirds, beating well between each addition.

Add in the flour mixture alternating with the milk, ending with flour until it is barely incorporated. Add in the vanilla and mix on medium about 20 more seconds.

Scrape down the sides and divide the mixture evenly amongst the cake pans. Bake for 30-35 min, rotating pans a about 20 minutes into baking, and test for doneness with a toothpick.

Let the cakes cool in the pans for 10 minutes and then invert onto a cooling rack to cool for another hour. Wrap in plastic wrap and freeze until the cakes are very firm 4 hours up to 24 hours.

In a saucepan combine 2 cups of the cranberries along with the rest of the ingredients. Bring to a simmer and remove from the heat as soon as most of the cranberries have popped open. Add in the remaining cranberries and transfer the filling to an airtight container.

Chill completely. The filling can be made several days ahead of time. Bring to room temperature before cake assembly

Place the egg whites in the bowl of a stand mixer and have the whisk attachment in place.

In a high sided saucepan combine the sugar, salt and water and place over medium-high head. Clip on a candy thermometer and stir the mixture until the sugar has dissolved. Stop stirring and bring the mixture to a boil. Once it gets to about 220 degrees turn the mixer on high to whip the egg whites to a stiff peak. Keep the mixer running but drop it to medium speed, and watch the temperature on the sugar mixture. Once it reaches 245 deg F remove the pan from the stove and carefully pour the syrup into the egg whites. ( I aim for between the whisk and the side of the mixing bowl and our in a quick, steady stream.)

Once all the sugar syrup has been all poured in, bring the speed back up to high and whip for 5-7 minutes, or until the bowl feels cool to the touch.

In the meantime heat the white chocolate in a microwave safe bowl until it's melted. 30 seconds at time, stirring between each interval. ( you can also melt the chocolate over a double boiler on the stove at medium-low temp)

Let the chocolate cool slightly.

Once the mixer bowl is cool to the touch, add in the butter one tablespoon at a time, stopping to scrape down the sides when needed. Once all the butter is in and it's fully incorporated, whip on high until the buttercream is light and fluffy.

Add in the melted white chocolate and mix on medium until well combined. If frosting cake same day, leave the buttercream at room temperature. If not, transfer to an airtight container and keep refrigerated until ready to use. Bring the buttercream fully to room temperature and then mix on low to get it back to the right consistency.

Rinse the fresh cranberries and pick out any mushy ones. Transfer to a bowl and set aside.

Combine the sugar, water, and cranberry juice in a saucepan over medium heat. Stir until the sugar is dissolved. Don’t bring to a boil. Once almost at a simmer remove from the heat and add the cranberries. Transfer cranberries with syrup to an airtight container and let sit overnight.

Once they are ready, drain the cranberries reserving the simple syrup for brushing on the cake layers, and toss the cranberries with the organic or larger grained sugar.

Let dry for an hour and then toss again in a smaller grained sugar and let dry completely. These can be made up to two days ahead of time.

Take the frozen cakes and let thaw slightly. Trim off the tops to make even layers if necessary.

Cut each cake in half so you have 4 equal cake rounds. Place one with cut side up on a cake plate or stand.

Lightly brush the top of the cake with reserved simple syrup from the sugared cranberries.

Spread on a thin layer of buttercream, about ⅔ c, and top with some of the cranberry filling. If you want to pipe a ring around the cake edges to keep the filling from spilling out the sides, use a pastry bag with a small, ¼ “ round pastry tip and pipe a circle around the edges. Repeat with remaining layers ending with the last layer on top, bottom side up. Brush the last layer with the cranberry simple syrup.

Spread on a thin coat of the buttercream icing to seal in the crumbs. Chill until it is set. Once chilled, finish frosting with the rest of the buttercream, smoothing as best as you can. Top with the sugared cranberries and place them around the bottom of the cake. Chill again until ready to serve. Cut the cake when cold with a hot, sharp knife. Serve the cake at room temperature.