Hazelnut Sponge Cake with Cranberries

For the cake: Finely grate the whole-grain crackers. Line the bottom of a springform pan (26 cm diameter (approximately 10 inches) with parchment paper, lightly grease and sprinkle it with 1 tablespoon of hazelnuts.

Separate the eggs. Beat the egg whites and sprinkle in half of the sugar. Beat the egg yolks with the remaining sugar until fluffy. Mix in the remaining hazelnuts, crackers, cinnamon and lemon zest. Add the egg whites to the yolk mixture. Add the hazelnuts. Mix everything gently with a spatula. Pour the mixture into the springform pan. Bake in a preheated oven at 200°C (approximately 400°F) (gas mark 3-4, fan: 180°C (approximately 350°F)) for about 30 minutes. Cool for 10 minutes in the pan. Carefully remove from the pan and turn out on a baking sheet lined with parchment paper. Remove the original parchment paper from the cake and let cool.

For the filling: Rinse the cranberries thoroughly in a sieve. Add the sugar, cinnamon and half of the red wine. Mix the cornstarch with the remaining red wine. Stir into the cranberries. Simmer for 2-3 minutes while stirring. Place in a bowl, cover with cling and let cool.

Soak the gelatine for 5 minutes in cold water. Combine the whipping cream with the vanilla sugar and the whip cream stabilizer until stiff. Wring out the gelatin. Heat the plum brandy and dissolve the gelatine in it. Stir with a whisk. Add the cream.

Cut the cake twice horizontally to create three layers. Place the bottom layer on a plate and place a cake ring around it. Remove 6 tablespoons cranberry compote and set aside. Spread half of the remaining compote on the bottom layer. Top with half of the cream. Add the second layer and top with the remaining compote. Add the remaining cream and cover with the top layer. Refrigerate for 3.5 hours.