Emden Gâteau Cake

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Step 1

Beat the eggs and 2 tablespoons hot water using an electric mixer at high speed for 1 minute until the mixture is thick and frothy. Add the sugar and vanilla sugar, beating continuously for 2 minutes. Incorporate the flour, cornflour and baking powder using the electric mixer at low speed until a smooth consistency is achieved.

Step 2

Transfer half the mixture to a deep, 28 cm (11 in) round cake tin, lined with grease proof paper. Bake in a preheated oven at 180°-200° C (350°-400° F, Gas Mark 4-6) for about 15 minutes.

Step 3

Add the cocoa powder to the remaining mixture and bake as for the plain sponge. Leave to cool.

Step 4

Whip the cream until firm. Reserve 1/3 of the cream. Add the cranberries (reserving a few for decoration) and the lemon juice. Spread the mixture on the chocolate sponge layer. Cover with the plain sponge layer.

Step 5

Break the plain chocolate into pieces and melt in a bowl over a pan of hot water, stirring well until it is smooth. Add the remaining cream, folding it in gently. Spread half of this chocolate cream over the cake and fill an icing bag with the rest. Use it to decorate the cake and finish off with the reserved cranberries.

Step 6

Enjoy!