Indian Summer

Ingredients for 1 servings:

• 3 eggs
• 100 g cane sugar
• 150 g butter, melted (half-fat is possible)
• 150 g flour
• 75 g cornstarch
• 2 tsp baking powder
• 100 ml milk
• 2 tbsp rum
• 250 g cranberries, fresh
• 100 g chocolate, chopped
• 50 g almonds, chopped or sliced
• 400 g cream cheese
• 4 tbsp maple syrup
• 200 ml cream
• 75 g almond(s), flakes or sticks
• cane sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

moist sponge cake with cranberries, nuts, chocolate and delicious maple syrup cream

Grease a baking sheet and line it with baking paper. Center the baking frame to 20 x 30 cm. Preheat the oven to 200°C (top/bottom heat). Mix the flour with the cornstarch and baking powder and set aside. Beat the eggs with the brown sugar until creamy. First stir in the melted butter, then the flour mixture with the milk and finally the rum. Add the cranberries, chocolate and almonds and fold in. Pour into the prepared baking frame and smooth the mixture. Bake in the preheated oven for about 20-25 minutes. Carefully loosen the baking frame with a knife and remove it. Let the cake cool on a wire rack. Meanwhile, for the topping, beat the cream cheese with the maple syrup until smooth. Whip the cream until stiff and fold in. Spread this cream onto the cooled cake base. (If the cake is still warm, refrigerate the cream until cold.) Finally, sprinkle with slivered almonds and brown sugar. If you can’t get fresh cranberries, you can use frozen or dried ones. However, you’ll probably only need about 125g of the latter, although it would be a good idea to soak them a little beforehand.