Sponge cake slices

Ingredients for 1 servings:

• 60 g butter, melted and cooled, still liquid
• 4 m.-sized eggs
• 125 g sugar
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 100 g flour
• 5 g cornstarch
• 1 tsp, heaped baking powder
• 120 g biscuits (Amarettini)
• 400 g sour cream (alternatively cream quark or mascarpone)
• 3 tsp gingerbread spice, approx. 5 g
• 250 g whipped cream
• 1 point cream stiffener
• 50 g sugar
• 180 g cranberries, thickened from the jar
• 1 tsp, heaped powdered sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

Butter sponge cake with gingerbread spice and amaretti biscuits, quickly prepared

Preheat oven to electric: 200°C / fan: 175°C / gas: mark 3. For the batter, separate the eggs. Beat the egg whites until stiff, then add the sugars and salt. Stir in the egg yolks one at a time on the lowest setting. Mix the flour, starch and baking powder and sift them into the egg mixture. Stir in on the lowest setting. Gradually fold in the melted butter. Spread the batter on a baking tray lined with baking paper. Line one half with the amaretti biscuits (even rows). Bake in the hot oven for 10-15 minutes until light golden. Allow to cool slightly and then divide into two halves (one without, one with amaretti biscuits). Remove from the baking paper and allow to cool. Place the untopped sponge cake half on a plate and spread with the cranberry mixture. Whip the cream with the cream stabilizer until stiff. Chill. Mix the sour cream, sugar and gingerbread spice until creamy. Carefully fold in the cream. Spread evenly on the cranberry base. Place the amaretti slice on top and press down lightly. Cover the cake with foil and let it cool for about 3 hours. Sprinkle with powdered sugar before serving. Electric oven: select the middle shelf.