Urmeli's little cranberry cake with a kick

Ingredients for 1 servings:

• 100 g flour
• 25 g pudding powder (almond flavor)
• 2 tsp baking powder
• 1 pinch of salt
• 125 g butter
• 125 g sugar
• 1 packet of vanilla sugar
• 2 large eggs
• 50 ml Amaretto
• 25 ml milk or cream
• 50 g dark chocolate
• 200 g cranberries, thickened from the jar
• 45 g powdered sugar
• 200 g sour cream
• 100 g Greek yogurt
• ¾ pack of lemon zest
• 1 dashes lemon juice
• 7 ½ g gelatin powder
• 2 tbsp milk
• 200 g cream
• 100 g cream
• Gelatin fix, cocoa powder, chocolate flakes

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 45 minutes

delicious cranberry cream on amaretto base for the 20cm tin

Preheat the oven to 175°C (top/bottom heat). Line a 20 cm springform pan with baking paper, then grease and flour. Mix the flour with the pudding powder, baking powder, and salt. Cream the butter with the sugar and vanilla sugar. Add the eggs one at a time and continue beating until creamy. Quickly stir in the flour mixture, alternating with the Amaretto and milk. Pour the batter into the pan and smooth the surface. Bake on the middle rack for approx. 30-35 minutes, then remove the pan and let the base cool on a wire rack. Cut the base in half horizontally once, leaving the bottom half slightly thicker. Place the bottom layer on a cake plate, melt the chocolate in the microwave, and spread it over the base. Let it set slightly in the refrigerator for approx. 30 minutes. Meanwhile, puree the cranberries with the powdered sugar. Whip the cream until stiff peaks form and chill. Now place a cake ring around the bottom, chocolate-covered cake layer and lightly brush it with oil. Mix the sour cream with the yogurt, cranberry puree, lemon zest, and juice. Prepare the gelatin according to the instructions, then briefly warm it with the milk in the microwave, mix it with 2 tablespoons of the cranberry mixture, and then stir everything into the remaining mixture. Fold in the cream. Spread about half of the cream on the bottom layer, smooth it out, and shake it gently to ensure it is evenly distributed. Place the second layer on top and press down lightly. Cover with the remaining cranberry cream and refrigerate for at least 3 hours. Remove the cake ring. Whip the cream with gelatin fix until stiff, then fold in a little cocoa powder and decorate the cake. Garnish with chocolate sprinkles. If you like, you can whip the cream without gelling agent; I just find it easier to decorate this way, as it is firmer.