Cranberry & vanilla winter cake

The calculation in the recipe is for a 16-18cm (6.30-7.10 inch) mold.

• Sift the flour, and mix it with the baking powder.
• Put the butter cubes in a saucepan; pour in the milk, and bring it to a boil. Combine with butter, stirring.
• Meanwhile, whip the eggs with sugar and a pinch of salt at a high mixer speed until fluffy (the volume should increase by 2 times).
• Add the flour and hot milk alternately to the egg mass in three passes, gently mixing the mass each time with a spatula so that it doesn't lose splendor.
• Cover the mold with parchment.
• Bake the sponge biscuit at 347F (175C) for 35-40 minutes. Check the readiness with a skewer.
• Cool the songe biscuit in the mold at room temperature. Cut it into 2-3 cake layers.

• Whip the room temperature butter with sugar.
• Cut the vanilla pod in half, remove the seeds with a knife, and add the seeds to the whipped butter.
• Add the cream cheese, and whip well until smooth.
• Transfer 2/3 of the cream into a pastry bag, cover the rest tightly, and put everything in the cold for 30-40 minutes.

Warm the mashed cranberries with gelatin over low heat, until the gelatin dissolves completely. Don't boil!

• Assemble the cake in the same mold in which the sponge biscuit was baked. If necessary, increase its height with an acetate film.
• Put the first cake layer, soak it with milk, and cover with vanilla cream from a piping bag.
• Make a separate strip of cream along the sides.
• Put the cranberry jelly in the center.
• Put the second cake layer (grease it with a layer of cream from the bottom, and lay it out carefully, covering the cranberry filling).
• Soak this cake layer with milk on top.
• Put the cake in the fridge for a few hours.
• When the jelly hardens, take the cake out of the mold.
• Cover the cake with the remaining cream from all the sides.
• Decorate it with cookies to your taste.