Danish lingonberry cake

Ingredients for 6 servings:

• 4 eggs, including the yolk
• 75 g sugar
• 1 pinch of salt
• 100 g hazelnuts, ground
• 1 tbsp flour
• 1 tsp, leveled baking powder
• 100 g chocolate shavings
• 4 eggs, including the egg whites, beaten stiffly
• 1 jar cranberries (wild cranberries)
• 2 cups of cream
• 2 tbsp vanilla sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the first 7 ingredients into a dough, then quickly fold in the beaten egg whites. Line a springform pan (26 cm Ø) with baking paper, pour in the batter, smooth it out and bake in the oven at 175° C for approx. 30 minutes. After baking, allow to cool slightly, then remove the ring from the springform pan, turn the base out onto a cake plate and peel off the baking paper. Cover the peeled side of the base with 1 jar of wild cranberries and their juice. Whip the cream with the vanilla sugar until stiff peaks and spread on the berry mixture. Decorate with a few chocolate chips or chocolate sprinkles and refrigerate until ready to serve, ideally overnight. Then spread the cream on top just before serving. Tip: If no children will be eating the cake, add approx. 3 tbsp of brandy to the base before adding the topping.