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Lightning cake with cranberry cream

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Ingredients for 12 servings:

  • 150 g powdered sugar
  • 4 eggs, including the yolk
  • 200 g hazelnuts
  • 4 eggs, of which the egg whites
  • Butter for the mold
  • 500 g whipped cream
  • 1 vanilla sugar
  • 1 jar cranberries
  • Chocolate (bark chocolate), for garnishing

Instructions

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

Whisk the powdered sugar and egg yolks until fluffy and stir in the hazelnuts. Beat the egg whites until stiff peaks form and fold in. Pour the batter into a 26 cm springform pan, greased only on the bottom, and bake in a preheated oven at 175 degrees Celsius (Gas Mark 2) for about 30 minutes. Let cool. Whip the cream with the vanilla sugar until stiff peaks form. Set some aside for garnishing. Fold the cranberries into the cream and spread it on the cake base (preferably using a springform pan). Decorate the cake with the remaining cream and the chocolate chips.

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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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