Separate eggs. Beat egg whites and 3 tablespoons of cold water until stiff. Finally, pour in 100 g sugar. Mix flour and baking powder and sieve onto the egg mixture. Fold in carefully. Put the sponge mixture on a baking tray (32 x 39 cm) lined with baking paper and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes.
Take out and turn over onto a damp tea towel. Whip 250 g cream until stiff, while pouring in 1 sachet of vanilla sugar. Put it in a cold place. Soak 12 sheets of gelatine. Mix yoghurt, 100 g sugar and 100 ml cranberry concentrate. Squeeze the gelatine and dissolve. Mix with 2 tablespoons of the yoghurt mixture. Stir droplets into the remaining yoghurt mass and chill. As soon as the mass begins to gel, fold in the whipped cream. Straighten the sponge cake base and cover with a cake frame. Place the mixture on top and smooth it down. Refrigerate for 2 hours. Soak 6 sheets of gelatine. Sort (or defrost) the cranberries and spread them evenly on the yoghurt mixture.
As soon as the mass begins to gel, fold in the whipped cream. Straighten the sponge cake base and cover with a cake frame. Place the mixture on top and smooth it down. Refrigerate for 2 hours. Soak 6 sheets of gelatine. Sort (or defrost) the cranberries and spread them evenly on the yoghurt mixture. Heat 250 ml cranberry concentrate and 150 ml water. Squeeze out the gelatine and dissolve in it. As soon as the liquid begins to gel, spread it by the spoonful (so that the yoghurt mass does not crack) on the yoghurt mass. Chill again for at least 2 hours. Cut the cake into 20 triangles. Whip 150 g cream until stiff, adding 1 sachet of vanilla sugar. Pour into a piping bag with a star-shaped spout and squirt small tuffs onto the pieces. Decorate with mint if desired.
Squeeze out the gelatine and dissolve in it. As soon as the liquid begins to gel, spread it by the spoonful (so that the yoghurt mass does not crack) on the yoghurt mass. Chill again for at least 2 hours. Cut the cake into 20 triangles. Whip 150 g cream until stiff, adding 1 sachet of vanilla sugar. Pour into a piping bag with a star-shaped spout and squirt small tuffs onto the pieces. Decorate with mint if desired.
3 hours waiting time