Buckwheat cake with cranberry cream

Ingredients for 1 servings:

• 5 eggs
• 1 pinch of salt
• ½ tsp lemon juice
• 150 g sugar
• 1 packet of vanilla sugar
• 125 g flour (buckwheat flour)
• 50 g flour
• 20 g cornstarch
• 2 tsp baking powder
• 3 cups of whipped cream (250g each)
• 4 packs of cream stiffener
• 2 jars of cranberries (400g each)
• e.g. chocolate shavings, roses or ornaments for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Total time approx. 9 hours

according to a recipe from my grandmother

Preheat oven to 160°C, line a springform pan with baking paper. Separate the eggs. Lightly beat the egg whites, then whisk with a pinch of salt and ½ teaspoon of lemon juice until stiff peaks form. Gradually stir in the egg yolks, sugar, and vanilla sugar. Mix and sift the buckwheat flour, flour, cornstarch, and baking powder, then stir in. Pour the batter into the prepared pan (do not grease!!) and bake at 160°C on the second rack from the bottom for about 30 minutes. Let the sponge cool in the pan, turn out, and remove the paper. The base is easiest to slice if it has rested for about half a day (e.g., bake in the morning and slice in the evening). You can also leave it in a cake box for longer. Cut the sponge cake in half to create three layers. Whip two cups of cream with three packets of cream stabilizer until stiff peaks form, and stir in about 1.5 jars of cranberries. Place the bottom sponge cake layer on a cake board or cake plate and spread half of the cranberry cream on top. Then place the middle sponge cake layer on top and spread the second half of the cranberry cream on top, then top with the third sponge cake layer. The cake can be left to stand for a day (in a cool place!), then it will really set. Purée the remaining cranberries (about half a jar). Whip 1 cup of cream with 1 packet of cream stiffener, then stir in the cranberries. Cover the cake with the cream mixture and decorate with chocolate shavings or other decorations, if desired.