Cranberry Butter Cookie Cake

Ingredients for 1 servings:

• 150 g butter
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 4 eggs
• 50 g flour
• 200 g hazelnuts, ground
• ½ pack of baking powder
• 1 jar cranberries
• 500 g cream
• some cream stiffener
• some cornstarch
• 200 g biscuits (butter biscuits)

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 20 minutes

perfect for birthdays!

Cream the butter and sugar until light and fluffy, then gradually add the eggs. Then add all the ingredients for the batter. Pour the batter onto a baking sheet and bake at 175°C for 20-25 minutes. After baking, let the cake cool completely before adding the topping. Put the cranberries in a saucepan and bring to a boil, reserving some of the juice first. Mix the cornstarch with the cranberry juice and add to the boiling cranberries. The cranberries should have the consistency of porridge. Spread the cranberry porridge over the cooled cake and let it cool again. Whip the cream with cream stiffener until stiff and spread it on the cake. Now arrange the butter cookies on the cake.