Cranberry Baumkuchen cake

Ingredients for 1 servings:

• 100 g flour
• 65 g cornstarch
• 2 tsp, leveled baking powder
• 160 g sugar
• 160 g butter, melted and cooled
• 4 eggs
• 3 tbsp orange liqueur
• 6 sheets of gelatin
• 500 g mascarpone
• 250 g low-fat curd cheese
• 80 g sugar
• 2 tbsp lemon juice
• 1 jar cranberries (395 g drained weight)
• 100 ml cream
• Chocolate shavings, white

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

For the pastry, beat the butter, eggs, and sugar until fluffy. Then add the flour, cornstarch, baking powder, and sugar, and finally the orange liqueur. Line a 26cm springform pan with baking paper. Pour in 2 tablespoons of pastry, smooth it out, and broil until light brown. Repeat this process until all the pastry is used up. Let the base cool and remove the baking paper. For the topping, soak 4 sheets of gelatine in cold water. Mix together the mascarpone, quark, sugar, and lemon juice. Stir in 150g of drained cranberries. Heat the squeezed gelatine in a small saucepan over low heat, stirring constantly, and add to the cream. Place a cake ring around the base, spread the cranberry cream on top, and chill for 1 hour. Soak the remaining gelatine, squeeze it out, dissolve it, and mix it with the remaining drained cranberries. Spread everything on the cold cake and chill for another hour. Decorate with whipped cream and chocolate shavings as desired.