Delicious cake with rum

Ingredients for 1 servings:

• 1 cup whipped cream
• 1 pack of Viennese soil, dark, 3 pieces
• 1 jar cranberries
• 6 tbsp rum
• 1 packet of vanilla sugar
• 1 pack of cream stiffener

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Total time approx. 35 minutes

First, place the first layer on a cake plate. Spread half of the cranberries on top, ensuring they are spread all the way to the edge. Then, while still in the packaging, spread half of the rum on one side of the second layer with a spoon. Then place this layer, rum-side down, on top of the cranberries and spread the rest of the rum on top again. Spread the rest of the cranberries on this layer again. Now, whip the cream in a bowl on low speed. After a short time, mix the vanilla sugar with the cream stiffener and sprinkle into the cream while slowly stirring. Stir until the cream is stiff. Place the third layer of cake on top of the cranberries and spread evenly with the cream. Finally, refrigerate for 10 minutes. Always keep it refrigerated to retain its freshness.