The recipe for this cupcake is incredibly simple. Based on almond biscuit. I really wanted to try it, and when we met this dessert in one small, cute bakery, I was absolutely infatuated with him!))) First prepare the dough - whisk 2 eggs and sugar for 8-10 minutes in a fluffy white foam.

Add almond flour and stir. Enter the melted butter.

Separate the yolks from the whites and whisk the whites until stable peaks. You enter in the batter and gently stir.

You can bake this dish as a pie, but I prefer to do a La carte as it was served. Bake 17 - 20 minutes at 200 degrees in preheated oven. Here I was a school, I opened the oven in the 5th minute, so the cake is slightly set down. Oh, I still have to learn and learn :)

While our cake cools, we will prepare the cream. To do this in a blender combine cheese, sugar and vanilla sugar.

Add the cranberries and get the amazing pink color of the cream. Try the cream to taste, if You will not sweet, it's worth it even sweeten.

The cooled cake remove from the molds... I Have something if hands not from there grow, or silicone are not able to manage, but part of the biscuit remained in shapes, sorry that is not very neatly turned out. Cut the sponge cake lengthwise, apply the cream, close. The remnants of the cream placed in a syringe of icing, make a small decoration, add mint, cranberry and almond nuts. That's all! Our dessert is ready!)