Christmas Heidjer cake

Ingredients for 1 servings:

• 5 m.-sized eggs
• 200 g sugar
• 100 g buckwheat flour
• 100 g potato flour
• 1 packet of baking powder
• 750 ml cream
• 1 jar cranberries (net weight 370 g)
• 6 large meringues

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Separate the eggs and beat the egg whites with the sugar until stiff. Briefly beat the egg yolks and fold into the beaten egg whites. Mix the buckwheat flour with the potato flour and baking powder and carefully fold into the batter. Pour the batter into a 26 cm diameter springform pan lined with baking paper and bake for approximately 30 minutes at 190°C (top and bottom heat). Once cooled, remove the baking paper and cut the base in half. Whip 500 ml of cream until stiff and carefully fold in the cranberries (use a little less if you don’t like it too sweet). Spread half of this mixture onto the bottom layer, cover with the second layer, spread the remaining cranberry cream on top, and place the third layer on top. Whip 250 ml of cream until stiff and spread it all over the cake. Crumble the meringues and sprinkle them all over the cake (including the edges). Decorate the cake with Christmas motifs.