Light cranberry cream cake

Ingredients for 1 servings:

• 4 eggs
• 175 g sugar
• 1 packet of vanilla sugar
• 4 tbsp water, hot
• 150 g flour
• 1 packet of baking powder
• 250 g cream cheese
• 1 jar cranberries, 300 g
• 2 packets of vanilla sugar
• 200 g whipped cream
• 1 pack of cream stiffener
• 1 pack of gelatin powder
• e.g. cream
• e.g. powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 25 minutes

light, refreshing cream cake for summer

Preheat the oven to 170°C, or slightly lower if using a fan/convection oven. Whisk the eggs with the sugar, vanilla sugar, and hot water until frothy and the sugar has dissolved. Mix the flour with the baking powder, then fold in a spoonful at a time. Pour the batter into a 26cm springform pan and bake for 25 minutes. Let it cool and then cut in half. Mix the quark with the cranberries and vanilla sugar. Whip the cream with the cream stiffener and set aside. Dissolve 2/3 of a sachet of ground gelatin and mix it with the quark mixture according to the instructions. Fold in the whipped cream. Place a cake ring around the bottom cake layer, pour in the cranberry cream, and place the top cake layer on top. Let it cool for at least 2 hours. Garnish with cream or powdered sugar, if desired. A quick and easy cake to make, with a light, slightly tart cream. Ideal for warm summer days. The amount is measured so that the cream layer is relatively thin, otherwise the tart cranberry flavor would dominate too much.