Cranberry sauce

1. Place all cranberry sauce ingredients into sauce pan. Cook until cranberries have popped. Set aside. Cool completely.

Cake layers

1. Preheat oven to 350 F. Line two 9 inch cake pans with parchment paper. Set aside. 
2. Place eggs into a mixing bowl. Mix on high speed for 1-2 minutes until eggs are frothy.
3. With the mixing on high speed add the sugar in a slow stream. Continue mixing until the batter has doubled in size, thick and pale.
4. Gently fold in flour in two additions. Do not over mix. 
5. Divide between two cake pans and bake 20-25 min. or until toothpick inserted comes out clean.
6. Cool for 10 minutes in pan then transfer to cooling rack. Cool completely.

Frosting

1. Whisk heavy whipping cream until stiff peaks form. Set aside.
2. Beat cream cheese until fluffy. 
3. Add the melted white chocolate and beat until light, fluffy and combined.
4. On slow speed add the whipped heavy whipping cream and mix until almost combined. 
5. Fold with a spatula until combined.

To assemble cake

1. Cut the cake layers in half. So now you will have four cake layers.
2. Place 2/3 cups of cranberry sauce into a separate bowl and add 2/3 cups of water. This will be your soaking mixture. In addition to the cranberry sauce that will be spread onto cake layers.
3. Place one of the cake layers on cake stand. Brush the cake layers with the cranberry soaking mixture. Then spread around 2 tbsp. of cranberry sauce onto the cake layer.
4. Spread frosting onto the second cake layer. Place the second cake layer on the first cake layer so that the frosting is touching the cranberry sauce. The top of the second cake layer should have nothing on it yet. 
5. Repeat this process for the next 3 cake layers. Once you reach the last cake layer. Do not soak the layer. Just frost the cake with the remaining frosting.