First you need to preheat the oven to 200 degrees. Then egg yolks separated from the whites. Whisk the egg yolks with sugar, salt, baking powder, and cognac until a homogeneous mass. Add flour gradually and stir. The resulting mass connected with protein, whipped in a lush foam, knead the dough. Spread the dough on a small baking sheet (or form).

Put in oven for 15 minutes. We pull out. Wait until the sponge cake has cooled down, then cut with a sharp knife into 2 layers.

Make the filling: with a mixer, beat sour cream, sugar and cranberries until smooth. Half of the resulting cream coat layers, put them on top of each other. The top layer cover with the remaining cream. Put in the fridge for 2 hours. Cut into portions

Bon appetit!