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bailiff's cake

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Ingredients for 1 servings:

  • 100 g butter
  • 100 g sugar, 60 g cocoa
  • 20 g flour
  • 125 g hazelnuts, grated
  • 3 egg yolks
  • 3 egg whites, beaten to snow
  • ½ tsp baking powder
  • ½ liter cream, whipped until stiff
  • 1 cup(s) cranberries (compote)

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Make a batter from the listed ingredients and pour it into a greased springform pan. Bake at 150°C (300°F) for about 30 minutes using a fan oven. Bake at 170°C (350°F) using a conventional oven. Since ovens heat differently, test for doneness with a knitting needle. The next day, prepare the topping: Combine the cream and cranberries and spread it on the base. It’s best to leave the topping in the pan and let it set in the refrigerator. Enjoy!

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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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