Marlene cake

Ingredients for 1 servings:

• 3 eggs
• 4 tbsp sugar
• 2 tbsp oil
• 1 tbsp vinegar
• 5 tbsp flour
• ½ pack of baking powder
• 1 packet of vanilla sugar
• 1 pack of cake (mini cream puffs with vanilla flavor)
• 400 ml cream
• 400 g sour cream
• 7 tbsp gelling sugar
• 1 jar cranberries (wild cranberries), pureed

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Preheat the oven to 180°C. For the base, combine the ingredients listed and pour into a springform pan lined with baking paper. Place in the preheated oven and bake for a good 15 minutes. Let cool. Place a cake border around the base and arrange the profiteroles on top. Whip the cream until stiff. Mix the sour cream with the gelling sugar and fold in the cream. Spread the mixture over the profiteroles. The cake must now stand for 24 hours. Shortly before serving, spread the pureed cranberries over the cake. Remove the cake border and cut into slices.