Lightning cake

For 12 pieces

• 4 eggs (size M)
• 100 g Sugar
• 120 g flour
• 1 Package Baking powder
• 1 Glass (720 ml) Cherries
• 1 Glass (370 ml) thickened wild cranberries
• 500 g Whipped cream (36% fat)
• 3 package Cream stabilizer
• 1 packet vanilla sugar
• 250 g whipped cream (30% fat)
• baking paper
• fresh cherries
• cocoa powder

1.

Separate the eggs, beat the egg whites and 4 tablespoons of cold water until stiff, drizzle in the sugar. Beat the egg yolks in one by one. Mix the flour and baking powder, sift into the egg foam mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge cake, smooth out. In the preheated oven (electric stove: 175 ° C /Fan: not suitable / gas: level 2) Bake for 20-25 minutes. Let cool down. Melt the couverture in a warm water bath. Spread thinly on a marble board and chill. Cut the biscuit once horizontally. Place a springform rim or cake ring around the bottom. Drain the cherries in a sieve, stir with the cranberries. Whip 36% cream until stiff and pour in the cream setting agent and vanilla sugar. Fold the fruit into the cream, place on the bottom cake base and smooth out. Place the top floor on top. Whip 30% cream until stiff. Remove the cake ring and brush the cake with the cream. Scrape the couverture off the board as a roll with a spatula. Decorate the cake with rolls and fresh cherries, dust with cocoa

2.

Wait approx. 30 minutes