Cranberry Brittle Cake

Preheat the oven to 180 degrees. Scald the cranberry with boiling water, drain and dust with a little flour.

Mix the margarine and sugar with the whisk of the hand mixer or the food processor until creamy. Add 1 pinch of salt and stir in. Gradually stir in the eggs one by one. Mix the flour with baking powder, add alternately with the milk and stir in. If the dough is too firm, stir in a little more milk.

Fold the cranberries into the dough. Put half of the dough into a greased pan (I used a bundle form), but you can also use a bundt pan. Now sprinkle the hazelnut brittle on top, stir in a little. Spread the rest of the dough on top.

Bake in the lower third of the oven for 60-70 minutes. Make a chopstick test. Let cool down in the tin and turn out onto a wire rack. Let the cake cool completely.

If you want to coat the cake with couverture, roughly chop the couverture and melt it in a water bath. Cover the cake evenly and decorate with a few cranberries. I'll put powdered sugar on it because white couverture is too sweet for me.

Instead of cranberries, you can also use other dry fruits, e.g. apricots or dates but also raisins or cherries can be used