Black Bread Easter Cake

A cake recipe for all foodies:

Dough: For the dough, mix egg yolks, sugar and salt until creamy. To crumble the bread, dust your hands with the cornstarch. Over a baking bowl, fold each slice of brown bread twice and crumble into the baking bowl. Keep dipping your hands in the maizena (cornstarch) as you do this. This helps with the crumbling because the brown bread will be too wet otherwise. Finally, add the rest of the cornstarch to the crumbs and grind the larger pieces of bread again. Now stir the port wine with the bitter almond oil with the egg cream. Then add the ground almonds with the spices and the brown bread crumbs to the egg yolk cream and stir. Beat the egg whites and sugar until stiff and fold into the batter.

Pour the batter into a greased cake springform pan and bake at 160 degrees convection oven for about 50 minutes. After baking, place the cake base on a cake rack and, after cooling, cut once horizontally to make two layers.

Filling: For the filling, make a custard from milk, vanilla pudding powder and sugar according to package directions. Pour the cooked pudding into a large enough bowl and cover with foil on the spot to prevent a skin from forming as it cools. Place the bottom cake layer on a cake plate and drizzle with the port wine. Stretch a flexible rim around the black bread base and sprinkle this lower base with the cranberries.

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