Ingredients for cream:

Marzipan butter cream: !!! In the cream used raw yolks, buy fresh eggs, trustworthy brand. In a small saucepan smash the marzipan, pour in half the milk. Heat stirring constantly on low heat until tender marzipan. Blend punch in a blender or RUB through a sieve, the mass should be homogeneous, without lumps. Whisk the egg yolks with the sugar until lush white mass. Without stopping the mixer, pour in the yolks of hot marzipan milk. In the remaining milk soak the gelatin, let it swell, dissolve ( ...in the MICRO,40%=2 minutes ... ), pour the marzipan mixture of milk and egg yolks. Put the cream in a cool place for cooling.

Ingredients for biscuits:

Biscuit pieces In the sugar, add a pinch of vanilla, mix well. The flour and starch measure in a sieve. Divide the eggs into whites and yolks. Proteins whisk with a small amount of salt in persistent foam. Zapesochny in a bowl place the yolks ( 4 PCs), parts whisk adding the vanilla sugar, until the sugar dissolves, the mixture will increase, become white. The yolks sift in the flour mixture, stir until smooth. Gently but firmly fold in with a spatula the beaten egg whites. The dough is airy (watery ). From baking paper cut out 8 squares ( 15*15 cm), in the middle of each square draw a circle (circle the right size bowl ) d 12-13 cm Paper squares place on a baking sheet, turn the oven = 200 degrees. Pour the dough in a cooking bag (nozzle=0,5-0,7 cm), put in a circle on the paper squares, bake for 8-10 minutes.

Rolling pin (thickness d = 3,5-4 cm) wrap with foil, lightly grease with vegetable oil. Ready hot biscuits wrap around a rolling pin as soon as the form is fixed ("frozen" very quickly), remove the biscuits from the paper. Allow the blanks to cool down.

Whisk in the lush mass of cream, stir in the chilled marzipan cream. The cream is put in a cooking bag with the "star" nozzle, fill the biscuits with cream, put in the refrigerator. The stark cream put a spoonful of cranberry sauce.

Optionally sprinkle with powdered sugar, add mint leaves.

Enjoy your tea!