Aromatic Cake
Description
The recipe won't take much time. Let's start by baking the sponge cakes. Mix 1.5 cups of flour, 1 cup of sugar, 1 packet of vanilla sugar, and 6 eggs to make the batter. Bake a round sponge cake from this batter, let it cool, then cut it into two equal layers. Now prepare the second type of sponge cake. Take the same ingredients in the same proportions as for the first one, mix everything well, and at the very end add 3 tablespoons of cranberry juice. While the second sponge cake is baking, let's prepare the third one. For the chocolate sponge, cream together butter, sugar, and chocolate. Then add one by one the yolks of 5 eggs, vanilla, nuts, flour, and finally, the egg whites previously beaten to a stiff foam. Place the chocolate sponge cake into the oven. Now assemble the cake. Place the first round layer at the bottom, then the pink (cranberry) sponge, on top of it the chocolate sponge, then again pink, then chocolate, and finally pink again. Cover the cake with the second vanilla sponge layer and refrigerate for 12 hours. Prepare the icing. Pour boiling water and rum over the sugar and cook under a lid over high heat until done. A drop of syrup should form a ball when dropped into a glass of cold water. Let the prepared icing cool slightly, then beat it with a spoon until smooth, white, and homogeneous. Set aside one-fourth of the icing and mix in some cranberry juice. Remove the finished cake from the refrigerator and cover it with the white icing. Then, using a pastry syringe, draw a pattern with the cranberry-colored icing. Decorate the cake with cranberries or any other berries you like.