Cranberry cream cake

Ingredients for 12 servings:

• 2 large eggs
• 2 tbsp water, hot
• 100 g powdered sugar
• 1 packet of vanilla sugar
• 125 g flour, grippy
• 1 tsp baking powder, level
• 1 pinch of salt
• 450 g cranberry compote
• 250 ml whipped cream
• 1 packet of vanilla sugar
• 40 g chocolate, grated

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

Beat the egg yolks with half the sugar and vanilla sugar until very foamy. Beat the egg whites with the other half of the sugar and salt until stiff peaks form. Carefully stir the flour and egg whites into the yolk mixture. Line the bottom of a 26 cm springform pan with baking paper, pour in the batter, and bake for 20 minutes on the second rack of the oven at 175°C (350°F). Turn it out and remove the paper. Let the sponge cake cool, cut it in half crosswise, and then fill it. Drain the cranberries well in a sieve and spread them on the bottom of the cake base. Spread half of the whipped cream sweetened with vanilla sugar (and a heaped tablespoon of powdered sugar, if desired) over the top. Place the “cake lid” on top and cover the entire cake with the remaining whipped cream. Decorate the top with chocolate shavings.