Cranberry cake (reader's recipe)

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 4 tbsp. cold water until stiff, add 125 g sugar. Add egg yolks one after the other and fold in. Mix flour, baking powder and cocoa, sieve onto the egg mousse and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let it cool down on a cake rack

2. 2

   Bring the milk, 2 tablespoons of sugar, starch and lemon zest to the boil in a saucepan while stirring, allow to cool. Stir in quark. Melt butter, let it cool down a little, mix with icing sugar. Stir in the quark mixture by the spoonful. Chill for at least 40 minutes

3. 3

   Remove the bottom from the mould, cut in half horizontally once. Stir the cream once again. Spread the bottom cake layer with approx. 1/3 of the cream. Put 3 tbsp. cranberries aside. Spread the rest of the cranberries on the cream and spread. Place the second base on top. Spread the cake with the cream. Pour the rest of the cream into a piping bag and spray the tuffs onto the cake. Decorate with cranberries and chocolate shavings. Keep cool until serving

4. 4

   Waiting time approx. 1 hour