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Cranberry cake without flour

updated

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Ingredients for 1 servings:

  • 4 eggs, separated
  • 100 g sugar
  • 100 g nuts, ground
  • 100 g chocolate shavings, dark
  • 1 tsp baking powder
  • 2 cups of cream
  • 2 tsp cocoa powder, unsweetened
  • 2 jars of cranberries
  • 1 small jar of cherry brandy

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Beat the egg yolks and sugar until frothy. Add the nuts, chocolate, and baking powder and mix everything together. Beat the egg whites until stiff and gently fold in. Preheat the oven to 160-180°C (top and bottom heat). Pour the batter into a springform pan and bake for 20-25 minutes. Pour a glass of kirsch onto the cooled base, then scatter the cranberries on top. Spread the stiffly whipped cream on top. Sprinkle with cocoa powder.

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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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