Cranberry cream cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites, 4 tablespoons of cold water and salt until stiff, adding 100 g sugar and 1 sachet of vanilla sugar. Beat the egg yolks one after the other. Mix flour, cornstarch, cocoa and baking powder, sieve onto the egg foam and fold in carefully. Spread the sponge mixture evenly on a baking tray (32x39 cm) lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: unsuitable/ gas: level 2) for approx. 15 minutes.

2. 2

   Loosen the edges of the dough with a knife and turn onto a damp tea towel, carefully remove the baking paper. Let the sponge cake cool down. Soak gelatine in cold water. Halve the sponge 1 x crosswise to 2 smaller rectangles. Fold 4 approx. 8 x 55 cm rails from aluminium foil. Put 2 around each plate. Mix quark, 100 g sugar, 1 packet of vanillin sugar and lemon peel. Squeeze out the gelatine and dissolve over a mild heat. Stir in 2-3 tablespoons of quark, then stir into the remaining quark. Whip cream until stiff, fold in. Spread the cream on the plates so that a wavy surface is created. Add the cranberries with a teaspoon and pull them spirally through the cream with a fork.

3. 3

   Squeeze out the gelatine and dissolve over a mild heat. Stir in 2-3 tablespoons of quark, then stir into the remaining quark. Whip cream until stiff, fold in. Spread the cream on the plates so that a wavy surface is created. Add the cranberries with a teaspoon and pull them spirally through the cream with a fork. Chill the cake for at least 4 hours. Loosen aluminium foil and cut the cake into pieces. Decorate with lemon balm

4. 4

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
200 kcal

CARBS
22 g

FATS
8 g

PROTEINS
9 g