Cranberry meringue cake

The calculation is for 4-5 cake layers.

• Whip warm egg whites with lemon acid and sugar until stiff peaks.
• Add the powdered sugar and cornstarch, and combine.
• Place the square cake layers 14-15cm (5.50-5.90 inch) on parchment.
• Sprinkle with almond flakes, if desired.
• Bake the meringue at 302-320F (150-160C) for about 15 minutes depending on your oven.
• Cool the meringue layers.

• Soak the gelatin in water.
• Place the cranberries in a saucepan, add sugar, cinnamon, bring to a boil, and boil for 2-3 minutes.
• Add the gelatin, and mix well.
• Cool the mass to room temperature.

• Soak the gelatin in water.
• Pour the chocolate into a tall plastic glass.
• Put the swollen gelatin on top.
• Bring the cream with glucose syrup to the first signs of boiling.
• Pour hot cream over chocolate and gelatin.
• Leave the mass for 1-2 minutes.
• Mash the mass with a blender, pour into a wide flat container, cover with film close to the surface, and let it stabilize for at least 8 hours.
• Once stabilized, transfer the ganache to a tall plastic glass or a mixer bowl, and whip at a medium speed until stiff peaks. Don't overwhip!
• Transfer to a pastry bag with a nozzle.

• Pipe the ganache and place the filling on the first meringue cake layer.
• Cover with the second meringue layer, and repeat.

The shelf life in the fridge is 12 hours.