Styrian cranberry and pumpkin seed oil cake

Ingredients for 1 servings:

• 5 eggs
• 150 g powdered sugar
• 200 ml oil (pumpkin seed oil)
• 12 tbsp water
• 300 g flour, smooth
• 2 tsp, leveled baking powder
• 8 tbsp jam (cranberry jam)
• 3 tbsp rum
• 225 ml whipped cream
• 2 packs of QimiQ vanilla flavor
• 1 cup cake icing, chocolate

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

a very good, moist, unusual cake

Beat the egg whites until stiff peaks form. Beat the egg yolks with the icing sugar until fluffy, gradually adding the pumpkin seed oil, then the water. Beat everything until fluffy. Sift the flour with the baking powder and stir in. Then carefully fold the egg whites into the mixture. Bake at 180°C for about 50 minutes. For the filling: Whip up Qimiq and fold in the stiffly whipped cream. Mix the cranberries with the rum. Cut the cooled cake in half. Spread half of the cranberries on the bottom cake layer. Spread a layer of vanilla cream on top. Place the second cake layer on top, spread the rest of the cranberries on top, and spread the remaining vanilla cream over the top and sides of the cake. Pipe a lattice of chocolate icing on top. Chill.