Beat egg yolks until creamy, honey, hot water, egg whites until stiff, form on the yolk mixture.
Mix buckwheat flour with baking powder, form on the snow and fold in loosely, bake in a cake springform pan for 20 minutes at 190 °C, cool and cut once.
Cranberry filling:
Soak the white gelatine, mix the cranberries, yoghurt, maybe sugar, let the gelatine melt, stir into the cranberry-yoghurt mixture and season.
Whip the whipped cream until stiff.
When set, fold in the whipped cream and spread about half over the bottom layer, top with the top layer and decorate the cake with the remaining cranberry cream.
Bon appétit!
Tip: Use plain or light yogurt as needed!
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