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Cranberry cake

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Ingredients for 12 servings:

  • 100 g margarine
  • 100 g sugar
  • 125 g hazelnuts, ground
  • 60 g cocoa powder, instant (Kaba)
  • 3 eggs
  • 250 ml cream
  • 1 jar cranberries
  • ½ pkt. chocolate shavings
  • 1 tbsp vanilla sugar
  • 1 point cream stiffener

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Combine margarine, sugar, nuts, cocoa, and the three egg yolks. Beat the egg whites until stiff and fold in. Pour into a greased springform pan and bake at 175 degrees Celsius (top and bottom heat) for about 30 minutes. Let cool. Whip the cream with the vanilla sugar and cream stiffener until stiff. Fold in the drained cranberries and grated chocolate and spread over the base. Tip: The base can also be used for cherry cream. It can also be pre-baked, stored in cling film once cooled, and used the next day.

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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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