Homemade cranberry cake

Delicate and juicy biscuit cake with condensed milk cream, combined with cranberry sourness, is incredibly delicious!!!

Ingredients

• For the biscuit:
• Eggs - 10 pcs.
• Sugar - 160 g
• Flour - 90 g
• For cream:
• Butter - 380 g
• Condensed milk - 350 g
• Cranberry jam - 6 tbsp. l.
• For cranberry jam:
• Cranberries - 1 cup
• Sugar - 0.5 cups

Directions

1. For the biscuit, separate the egg whites from the yolks. Protein shake in white foam.
2. Add 80 g of sugar and beat the whites with sugar again.
3. Beat the yolks with the remaining 80 g of sugar into a thick light mass.
4. Combine proteins with yolks.
5. Gradually add flour, mixing the biscuit dough from the bottom up.
6. Bake a biscuit at 180 degrees for 40 minutes.
7. Readiness to check with a toothpick. The biscuit must cool completely so that the cream does not drip.
8. For cranberry jam, beat cranberries with sugar.
9. Cook over low heat for 5-7 minutes, cool completely.
10. Grind part of the cranberry jam (6 tablespoons) through a sieve.
11. For cream, beat soft butter.
12. Gradually adding condensed milk to the butter, beat the cream.
13. Then add cranberry jam grated through a sieve to the condensed milk cream.
14. Biscuit cut into two parts. Lubricate one cake with cranberry jam.
15. Spread some of the cream on top.
16. Cover with another cake and brush the entire biscuit cake with cream.
17. Sponge cake with cranberries is ready. Refrigerate the cake for at least 8 hours before serving.
18. Enjoy your meal!