Beat egg whites, fold in granulated sugar by the spoonful. Then fold in yolks and flour mixed with baking powder. Bake dough in a cake pan at moderate temperature. Cut cooled dough once through.
Filling:
Stir yogurt, powdered sugar and juice of one lemon. Mix in dissolved gelatine and fold in whipped cream. Spread cranberries on one surface of the dough.
Spread cream evenly on top and place second half of dough on top. Refrigerate the cake for 24 hours and sprinkle with powdered sugar.
Tip: Use a regular or light yogurt as needed!
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