Cream butter and sugar, then gradually add the eggs. Then add all the ingredients for the batter. Pour the batter onto a baking sheet and bake at 175°C for 20 – 25 min.
After baking, let the cake cool before starting the topping! Put the cranberries in a pot and bring to a boil. Take off some of the juice beforehand. Mix the cornstarch with the cranberry juice and add to the boiling cranberries.
The cranberries should have the consistency of grits. Spread the cranberry grits on the cooled cake and let it cool down again. Now whip the cream with cream stiffener and spread it on the cake. Now spread the butter cookies on the cake.