Preparation:

• Turn on the oven to 180 degrees.
• Beat 4 C1 size eggs into the bowl of a food processor or bowl. If you have small eggs, less than 55 g, use 5.
• Add to them 200 g  of sugar and ½ tsp. salt Beat with a mixer or with a whisk attachment. The mass should turn white and double in size. We do not recommend reducing the amount of sugar, as this will affect the consistency of the dough.
• Add 150 ml of milk at least 2.5% and 120 ml of sunflower oil. The higher the fat content of the milk, the tastier the cake will be. Continue whisking until all ingredients are combined.
• Pour in 360 g of flour and 1.5 tsp. baking powder Continue beating. The mixture should have the consistency of very thick sour cream and flow from the silicone spatula with a ribbon.
• Add the cranberries to the dough and slowly mix with a silicone spatula, lifting the mass from the bottom so that the dried fruit is evenly distributed.
• For this amount of dough, a mold with a diameter of 22 cm or portioned silicone molds for cupcakes are suitable. To prevent the cake from sticking, make a French shirt: grease the mold with oil and sprinkle with flour. Pour out the remains.
• Pour the dough into the mold and spread with a silicone spatula. Place in an oven heated to 180 degrees for 50 minutes. Do not open the door for the first 30 minutes, otherwise the dough may settle due to the temperature difference. Check the readiness of the cake with a wooden skewer: pierce it, if there are no traces of dough on it, the cake is ready.
• The cake must cool completely in the form.