Sponge cake:

In a small mixing bowl, stir 1 c. flour with whisk to break it up. In a large mixing bowl, beat 6 egg yolks, 1/4 c. sugar, and 1 tsp. vanilla until thickened. Add 1 c. flour to the top of egg mixture, but do not stir in. In another bowl, beat 6 egg whites and 1/4 tsp. cream of tartar until peaks form. Gently add 1/4 c. sugar to egg white mixture. Continue to whip egg whites until stiff peaks form. Fold egg white mixture into egg yolk mixture. Transfer batter into a buttered 9"x12" pan. Bake for 28-30 min. or until knife can be inserted and removed clean. When cool, cut cake into 1" wide by 6" long strips.

Tea: Brew cranberry tea using 2 tsp. tea in 1 c. hot water. Steep 5 min., then strain.

Cranberry preserves: Dissolve 3/4 c. sugar into 1 c. orange juice over medium heat. Add 3 c. cranberries, 28 oz. orange marmalade, and a pinch ground cloves to the orange juice mixture. Bring to boil, then reduce to simmer for 15 min. Chill preserves in the refrigerator.

Crème Anglaise:

Combine 9 egg yolks and 3/4 c. sugar in a large mixing bowl. Mix until thickened. Heat 3 c. heavy cream in a medium sauce pan until it begins to bubble slightly. Whisk cream into egg mixture 1 c. at a time. Return mixture to sauce pan. Continue to cook over medium-low heat for 15-20 min. or until thickened. Take care to not allow the mixture to boil. When thickened, move Crème Anglaise to mixing bowl to cool. Stir mixture periodically as it cools to prevent skin forming on the top. Add 4 tsp. vanilla.

Whipped cream: Beat 1 c. heavy cream, 4 tbsp. sugar, and 1 tbsp. vanilla until stiff. Chill until ready to use.

To assemble:

In large pan, begin with a layer of sponge cake. Slowly drip cranberry tea onto sponge cake, allowing it time to absorb. Add layer of thawed mixed berries. Place cranberry preserves directly on top of mixed berries, followed by a layer of Crème Anglaise. Repeat process until pan has been filled. Top with whipped cream. Garnish with toasted almonds and cranberries.