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Ingredients
Creamy Cake with Cranberries
- For the batter
- 1 egg
- 3 Tbsps water
- 40 grams sugar
- 40 grams Pastry flour
- 20 grams cornstarch
- 2 egg whites
- For the filling
- 300 grams Quark
- 200 grams Whipped cream
- 2 Tbsps sugar
- 1 Tbsp Vanilla sugar
- 100 grams Canned cranberry
- 4 sheets gelatin (White)
- For the topping
- 100 grams Canned cranberry
- 1 sheet gelatin (White)
For the batter: separate eggs. Beat egg whites with sugar until very stiff. Whisk egg yolk with water and cornstarch, sift flour over and fold carefully. Fold in egg whites. Spread batter in a lined with parchment paper springform pan and bake in preheated oven at 180°C (approximately 350°F) for about 12-15 minutes. Remove from the oven and invert onto a wire rack. Remove parchment paper and cool completely. Halve crosswise.
For the filling: soak gelatine in plenty of cold water. Puree cranberries and strain through a sieve. Combine with sugar and quark. Squeeze gelatine and dissolve on low heat in a small pot, add to quark mixture and mix well. Beat whipping cream until stiff and fold into cream. Place cake base into a cake ring and spread with half of cream. Replace top half of the cake and spread with remaining cream, smooth. For the topping: soak gelatine in water and squeeze. Dissolve on low heat in a small saucepan. Combine with cranberries and mix well. Spread on top of cake and refrigerate for at least 4 hours. Remove cake ring and cut cake into pieces. Serve.