Mix the eggs with water and sugar using a hand mixer at the highest speed for about 10 minutes. Then stir in the flour and baking powder with a hand mixer at a slow speed.
Spread the dough onto the drip pan lined with baking paper. Bake in a preheated oven at 180 °C for 20 – 25 minutes. Let cool down.
Spread the cranberries evenly over the surface of the sponge cake. Beat the cream until stiff and spread it over the cake. Briefly dip the butter biscuits individually into the rum, then cover the cream evenly, tightly and completely.
Melt the couverture, stir in some rum, then spread evenly over the cookies.
Refrigerate until serving so that the rum can infuse the cream. Drunkard’s Cake tastes best when prepared a day in advance.
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