Prepare a dough from the ingredients for the shortcrust pastry and refrigerate for approx. 1 hour.
Put together a baking frame (about 35x25cm). Roll out the shortcrust pastry and prick several times with a fork. Bake at 180 ° for approx. 10-15 minutes.
For the choux pastry, bring the water with the butter and vanilla sugar to the boil, add the flour with the baking powder and stir until a lump of dough has formed. Allow to cool slightly.
Then stir in each egg individually until a tough mush has formed.
Line 2 baking trays with parchment paper and spread the dough on the two trays and spread thinly. The choux pastry bases should be larger than the shortcrust pastry base, as you will need something to sprinkle on top later. Bake the bases one after the other at 200 ° for approx. 35 minutes. Do not open the oven in between, otherwise the dough will collapse.
Using the baking frame, cut out each choux pastry base the size of the shortcrust pastry base and save the remains of the choux pastry.
Place the shortcrust pastry base in the baking frame and brush with jam. I always take pureed cranberries out of the glass. Then put a sheet of choux pastry on top. Spread small heaps of cranberries on the floor with a teaspoon.
Beat the cream with the cream stabilizer and vanilla sugar until stiff. Put half of it on the floor and distribute it. Then put on the 2nd choux pastry base. Spread the cranberry heaps again and spread the rest of the cream on top and smooth it out. Finely pluck the remains of the two choux pastry bases apart and spread them over the cake like flakes.
Finally dust the cake with powdered sugar.
Chill the cake for at least 2 hours. I also made this cake the day before. That doesn`t hurt the taste.
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