Sweet Berry Dream

cakes

• For the cake, beat the butter, sugar, vanilla sugar and a pinch of salt with the hand mixer for 8 minutes until creamy-white. Separate the eggs and stir in the yolks one at a time. Mix the flour and baking powder and stir in alternately with the milk.

• Smooth out the dough in a baking pan (15 x 20 cm) lined with baking paper. Beat the egg white and 1 pinch of salt with the hand mixer until stiff. Add the powdered sugar spoon by spoon. Roughly chop the almonds. Spread the egg whites on the batter and sprinkle with almonds and a good pinch of fleur de sel. Bake in a preheated oven at 180 ° C.

• Let the cake rest in the oven for another 20 minutes with the door open. Let cool on a wire rack.

cream

• For the cream, drain the cranberries. Just before serving, whip the cream until stiff. Set aside 2 tablespoons of lingonberries and fold the remaining berries into the cream. Remove the cake from the mold and place on a serving plate. Spread the cranberry cream on the cake and sprinkle with the remaining berries. Serve quickly.