Chocolate Cranberry Cake

Ingredients for 1 servings:

• 2 eggs
• 75 g sugar
• 1 packet of vanilla sugar
• 75 g flour (wheat flour)
• 1 tsp, leveled baking powder
• 1 jar cranberries (wild cranberries, net weight 400 g
• 1 pack of ready-made mix for cake cream mousse au chocolat
• 500 ml milk, low-fat (1.5%)

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

low-fat

For the batter, beat the eggs for 1 minute until frothy. Mix the sugar and vanilla sugar, sprinkle in after 1 minute, then beat for another 2 minutes. Mix the flour with the baking powder, sift it onto the egg custard and stir in briefly on the lowest speed. Pour the batter into a springform pan (lined with baking paper) and smooth it out. Bake at around 180°C (fan oven 160°C) for around 25 minutes. Remove the sponge cake from the pan and let it cool. Place a cake ring around the base. For the topping, spread cranberries (set aside 2 tablespoons) on the sponge cake and smooth it out, leaving about 1 cm free around the edges. Prepare the cake cream with 500 ml milk according to the package instructions. Pour the cream onto the cranberries, starting at the edge and smoothing it down. Then use a teaspoon to create peaks. Chill the cake for at least 3 hours. Before serving, loosen the cake ring, remove it and place the reserved cranberries in blobs on the surface of the cake.