Layered Cranberry Cheesecake
Soak 9 sheets of gelatine in cold water. Put the milk into a pan with the vanilla seeds and bring to the boil. Separate the eggs. Beat the egg yolks with 100 g sugar until creamy. Stir in the hot milk. Return the mixture to the pan and beat over a gentle heat until it thickens (the mixture should not boil). Transfer the mixture to a bowl. Squeeze out the gelatine and add to the mixture, stirring until dissolved. Stir in the quark and grated lemon rind. Stand the bowl in iced water and leave to cool, stirring repeatedly.
Soak 3 sheets of gelatine in cold water then squeeze out, add to the warmed lemon juice and stir until dissolved. Stir in 350 g cranberry jam and chill. Whip 400 g cream stiffly. Clean the whisk and beat the egg whites stiffly with a pinch of salt. Trickle in 50 g sugar and beat for a further 2 minutes. As soon as the cheesecake mixture begins to set, fold in the cream and beaten egg whites and chill for 30 minutes. Place a springform ring around one layer of Vienna sponge. Pipe half of the chilled cranberry compote onto the sponge in 2 rings using a piping bag.
Carefully spread 1/4 of the cheesecake mixture on top, without disturbing the rings of cranberry compote. Place the 2nd sponge on top and pipe on the rest of the cold cranberry compote and spread with 1/4 of the cheesecake mixture in the same way. Top with the 3rd sponge and 1/4 of the cheesecake mixture and chill for at least 4 hours or, preferably, overnight.
Chill the remaining cheesecake mixture. Toast the flaked almonds in a dry frying pan. Whip 100 g cream stiffly and stir into the remaining cheesecake mixture. Remove the springform ring and spread the sides of the cake and decorate the top with the cream mixture. Decorate with flaked almonds and 50 g cranberry jam.