Christmas cake

Ingredients for 1 servings:

• 4 tbsp water
• 150 g sugar
• 1 packet of vanilla sugar
• 6 egg whites
• 150 g flour
• 100 g cornstarch
• 3 tsp baking powder
• 6 egg yolks
• 150 g sugar
• 40 g cocoa powder
• 1 tbsp rum
• 5 tbsp cranberry compote
• 750 ml cream
• 2 sheets of white gelatin
• 2 tbsp almonds (flakes), roasted
• 1 tsp powdered sugar
• 8 cherry(s), candied
• 100 g chocolate (block chocolate)

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

Grease the springform pan with butter. Preheat the oven to 190°C. Beat the egg yolks with the water, half the sugar, and the vanilla sugar until frothy. Beat the egg whites with the remaining sugar until stiff and fold into the egg yolk mixture. Sift the flour, cornstarch, and baking powder over the pan and fold into the batter. Pour the sponge mixture into the springform pan and bake for 20-30 minutes. Let the sponge cake rest for 12 hours, then cut it in half crosswise. Soak the gelatine in cold water. Whip the cream with the sugar until stiff. Mix one-third of the cream with the cocoa and rum. Spread the chocolate cream on the bottom layer as the first layer and place the second layer on top. Mix another third of the cream with the cranberry compote and the well-squeezed gelatine, which has been dissolved in a bain-marie, and spread it over the second layer. Place the third layer on top. Spread the third of the cream all over the cake and pipe 16 rosettes onto the cake. Melt half of the chocolate in a double boiler and spread it thinly on baking paper. Dip a small star cutter in hot water, cut out stars from the already solidified chocolate, and place them on the cream rosettes with the halved cherries. Coarsely grate the remaining chocolate and sprinkle it over the center of the cake. Lightly dust the chocolate shavings with powdered sugar. Sprinkle the edges of the cake with the toasted almond flakes.