Almond cake with cranberry cream topping

Ingredients for 1 servings:

• 6 eggs
• 4 tbsp butter
• 4 tbsp sugar
• 3 packets of vanilla sugar
• 200 g almond(s), ground
• 1 tsp baking powder
• 100 g dark chocolate, grated
• 1 jar cranberries, approx. 370 g
• 400 ml cream
• 2 packs of cream stiffener

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

Makes approx. 12 pieces.

Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Separate the eggs into yolks and egg whites. Beat the butter with a whisk until light and fluffy. Gradually stir in the sugar, 1 sachet of vanilla sugar, and the egg yolks. Mix the ground almonds with the baking powder and fold into the butter mixture along with the grated chocolate. Beat the egg whites until stiff and carefully fold in. Line a 24 cm springform pan with baking paper and pour in the batter. Bake for approx. 50 minutes at 175 degrees Celsius (350 degrees Fahrenheit). Let the cake cool on a wire rack. Spread half of the cranberries on the cake base. Whip the cream, cream stabilizer, and 2 sachets of vanilla sugar until stiff. Fold the remaining cranberries into the cream, spread over the cake base, and smooth the surface. Decorate the cake with cranberries and, if desired, a few mint leaves.