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Cranberry cake

updated

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Ingredients for 1 servings:

  • 125 g butter
  • 125 g sugar
  • 125 g hazelnuts, ground
  • 80 g cocoa powder or Kaba
  • 4 eggs, separated
  • 2 tsp baking powder
  • 400 ml cream
  • 2 packs of cream stiffener
  • 200 g cranberry compote
  • chocolate sprinkles

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

according to grandma’s recipe from 1952

Cream the butter and sugar until fluffy, then stir in the egg yolks. Mix the hazelnuts, cocoa, and baking powder and stir into the foam mixture. Beat the egg whites until stiff peaks form and fold in. Pour into a round cake tin and level the surface. Bake in the oven at 170°C for 45 minutes. Let cool. Whip the cream with cream stiffener until stiff peaks form and mix in the cranberries. Spread the topping over the cake base. Garnish with chocolate sprinkles. Then refrigerate. Real cocoa gives a more bitter flavor. Hazelnuts can also be substituted for flour.

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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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