Cappuccino Cranberry Cake

A cake recipe for all foodies:

For the shortcrust pastry, knead all the ingredients together first with a hand mixer and then with your hands to form a smooth dough and shape into a ball.

Wrap the dough in plastic wrap and place in the refrigerator for about 30 minutes.

Grease a cake springform pan (28 cm ø). Roll out the dough on a floured surface and press it into the mold.

Bake the short pastry at 180 °C for 8 to 10 min. Remove the short pastry base from the springform pan on the spot after baking and place on a cooling rack to cool.

For the sponge cake bottoms, line the bottoms of two springform pans (28 cm ø) with parchment paper. Beat the eggs with the hot sugar, vanilla sugar, water and salt until you have a light creamy mixture. Stir in the flour and cornstarch. Preheat the oven to 170 °C (convection oven). Pour half of the batter into a cake springform pan and spread smoothly. Sift the cocoa over the remaining batter and stir it in. Pour this dark batter into the second, also spread it smoothly, and bake the two batters for about 25 to half an hour. (This only works with convection at the same time. With top and bottom heat, bake the bases separately and at 190 °C). When cool, divide both sponges into two layers each. Only one layer of the light one is needed. The other layer can be frozen and used for another cake.

For the filling, whip the cream with the cream stiffener and sugar until stiff.

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