Summary

Ingredients

• 4 egg (s)
• 4 tablespoon water
• 90 g suar
• 2 packs vanilla sugar
• 1 pinch (s) salt
• 50 grams flour
• 50 g cornstarch
• 2 tablespoon cocoa powder, unsweetened
• 1 teaspoon Baking powder
• 150 g cranberries from the lass
• 2 tablespoon cherry juice
• 100 g cream cheese
• 50 g quark
• 50 ml milk
• 2 tablespoon lemon juice
• 1 dash sweetener
• 2 tablespoon powdered sugar from the mill

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Instructions

1. Separate the 4 eggs. Mix the egg yolks with 4 tablespoons of water, 90 g of sugar and a pack of vanilla sugar, until creamy. Beat the egg whites with salt until stiff.
2. Mix the flour, cornstarch, baking powder and cocoa and add to the egg yolk cream, stir well. Carefully fold in the egg whites.
3. Put the mixture on a baking sheet lined with baking paper in the oven preheated to 180 ° C (convection), bake for 12 minutes (please take a look after 10 minutes as each oven heats slightly differently) Overturn on a kitchen towel and let cool down.
4. Mix the lingonberries with the cherry juice (or amaretto for adults). Mix the cream cheese, quark, milk, lemon juice and sweetener, leave to cool for 15 minutes.
5. Cut out the sponge cake with a glass or a cookie cutter 10 - 12 times. Brush 5 - 6 circles with the cranberry mixture and then with the cream cheese mixture, I use about 1 tablespoon each. Then put the biscuit lid on it and sprinkle with powdered sugar. Chill for 30 minutes so that the cream does not run.
6. It looks nice when you fix the sweet hamburgers in the middle with a party picker or flag or tinsel picker. This will be a hit at every children`s party.