Here the recipe of my grandma’s layered winter cake, in time for Dan’s birthday.
4 midsize eggs, 2.5 glasses of flour (not cups, but dinner water glasses – I think they are 10oz), I glass of sour cream, 1 package of margarine, 2.5 glasses of sugar, 1 glass of cranberries, 1 whole lemon (peel off the skin!), 1tsp of baking soda and 1 ts of white vinegar (pour and mix both in a table spoon)
4 egg yolks, margarine, all sour cream mix and whisk with 1gl. of sugar, add 2.5 gl. of flour, soda+vinegar. Divide into 4 parts of rather fatty dow, roll into 4 circles and bake 4 layers (about 15-20 min at approx 400F, depends on your oven). Let air-cool on the counter. Be careful – because of high fat content the layers are rather fragile.
In meat grinder, blender or food processor puree together cranberries and lemon. Add 1 gl. of sugar and whisk together.
Separately, beat 4 remaining egg whites until forming peaks, slowly add 1/2 glass of sugar until the mass becomes shiny and smooth (don’t overbeat!).
On 3 baked layers spread the white icing first, leave for 10-15 minutes to stiffen a bit, then on top of white spread the cranberry mix. Build the cake layers one on top of another; on the top layer spread the white icing, and then using the confectioner’s sleeve, draw the grille with the red cranberry mix. Leave in refrigerator for at 3 hrs minimum (better – overnight), so the layers have a chance to absorb the icing a bit.
Bon appetite and Happy Birthday!