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Cappuccino – Cranberry – Cake

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Ingredients for 1 servings:

  • 150 g sugar
  • 150 g nuts, ground
  • 4 eggs
  • 50 g dark chocolate, grated
  • 50 g flour
  • 1 packet of baking powder
  • 500 ml cream
  • 4 packs of cream stiffener
  • 1 packet of vanilla sugar
  • 8 tsp instant coffee powder (cappuccino flavor)
  • 1 jar cranberries, drained
  • Powdered sugar for sprinkling
  • Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Beat the eggs until frothy and then add the sugar. Combine the flour, baking powder, and nuts and stir in. Finally, fold in the grated chocolate. Pour into a greased springform pan and bake in a preheated oven at 180°C for about 30 minutes. Let cool. Cut off the top layer from the baked base and crumble it. Spread the cranberries on the base. Make a cream from the cream stabilizer, vanilla sugar, and cappuccino and pour it over the cranberries. Sprinkle the crumbles over the top and chill. Sprinkle with powdered sugar to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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