Separate eggs. Beat the egg whites and 3 tablespoons of cold water with the whisk of the hand mixer until stiff, adding 75 g sugar, 1 packet of vanilla sugar and salt. Stir in the egg yolks one after the other. Mix flour, starch and baking powder, sieve onto the mixture and fold in carefully
Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Fill in sponge mixture and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Let the cake cool down in the tin on a cake rack
Soak 4 leaves of gelatine in cold water. Wash apples and cut them into thin slices up to the core. Cut the slices into small cubes and sprinkle with 1 tbsp. lemon juice. Bring white wine, apples, cinnamon stick and 2 tbsp. sugar to the boil, remove from heat, add apple juice and dissolve the gelatine in it. Leave to cool for about 45 minutes until the mixture begins to gel. Remove cinnamon stick
Soak 4 leaves of gelatine in cold water. Mix sour cream, 1 packet of vanillin sugar, 2-3 tbsp lemon juice and 100 g sugar. Dissolve squeezed gelatine. Stir in 4 tablespoons of cream, then stir into the remaining cream. Chill the cream until it starts to gel
Whip 250 g whipped cream until stiff and fold into the cream. Cut the sponge cake in half horizontally. Place a cake ring around the lower cake base, spread the base with cranberries. Pour the sour cream on top and smooth it down. Place the sponge cake on top. Spread the gelling apple mixture on the cake and spread it evenly. Chill the cake for at least 3 hours
Whip 150 g whipped cream until stiff. Remove the cake from the cake ring. Spread the rim with the cream. Mix 1 tablespoon sugar and cinnamon. Sprinkle the edge of the cake with sugar and cinnamon before serving
waiting time approx. 3 1/2 hours