Eggs, beat with sugar and vanilla on high speed of mixer for 7-10 minutes until a thick white foam. A thin stream add the oil, continuing to whisk. Add the sifted flour in two or three divided doses, actively stirring with a spatula from the bottom up. Pour the dough into a silicone form, moistened with water. Shape diameter 24 see

Dried cranberries, rinse and pour boiling water for a few minutes. Drain the water, dry the berries on paper towels. The cranberries can be replaced by dried cherries.

Spread the cranberries into the dough. Put the form in a preheated 180C oven for 25-30 minutes. Be guided by your oven. The form I close the top with foil, remove only at the very end of baking.

The finished cake to cool slightly in the form, and then on the grill. The cake needs to "Mature". I wrap it in plastic wrap and leave for several hours in the refrigerator. You can skip this step. The cooled cake cut into two layers.

Prepare kerd. Fresh cranberries, rinse and add water to cover berries. Bring to the boil, leave to stand for 15 minutes to soften berries. RUB the cranberries with the broth through a colander or sieve, removing the skins. Add sugar and boil until it dissolves. Eggs, lightly beat. Add a thin stream of cranberry juice. Pour the mixture into a saucepan with a thick bottom and put on a slow fire. Cook for 5-7 minutes until thick, stirring constantly. I to expedite the process, divided the mixture into two parts and cooked alternately. In the end, add 5 buds of cloves. To mitigate the pronounced flavor of eggs. Kerd cooling.

Oil cream one cake layer, put on top of the other, cut into squares.

On top lightly sprinkle with powder and decorate with cream using a pastry envelope (or file). You can not decorate, but simply well-lubricated, if you want more Martinez Felipe.