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.