For the sponge cake base, beat the eggs with the sugar until stiff. Fold in the flour and baking powder. Bake in a heated oven at 175 °C for 35 minutes. Cool the sponge cake base and divide it into three parts. Whip the cream with vanilla sugar until firm and season with cinnamon. Spread a glass of cranberries evenly on the bottom layer.
Spread not quite half of the whipped cream evenly on top. Place the second layer on top, spread cranberries again and a tiny bit of whipped cream. Put the top on and spread the rest of the cinnamon whipped cream around the entire cake until nice and smooth. Keep some whipped cream for the piping bag and use it to make little “tuffs” on top. Garnish these with cranberries.
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