Nut cake with cranberry cream

Ingredients for 1 servings:

• 6 eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 210 g ground walnuts
• 1 tsp baking powder
• 3 sheets of gelatin
• 1 jar cranberries in juice, approx. 370 ml
• 600 g cream (whipping cream)
• 2 tbsp rum
• 1 pinch of salt
• 2 tbsp cocoa powder

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 55 minutes

fruity light

Separate four eggs. Beat the remaining two eggs and four egg yolks with 125g sugar and vanilla sugar until very creamy. Beat the egg whites with salt until stiff peaks form. Carefully fold the egg whites into the egg yolk mixture. Mix the walnuts with the baking powder, add to the egg mixture, and fold in. Line a 26cm cake tin with baking paper, fill with the nut mixture, and smooth it down. Spread from the edges to the center. Bake in a preheated oven at approx. 175°C (top/bottom heat) for 40 minutes. Allow the cake base to cool on a wire rack, remove it from the tin, peel off the paper, and cut the cake base in half. Return the bottom layer to the tin and enclose it in a cake ring. Soak the gelatine in cold water. Drain the cranberries in a sieve, reserving the juice. Whip half of the cream until stiff peaks form. Fold in the berries. Squeeze out the gelatine, dissolve it in the cranberry juice, and stir it into the cranberry cream. Spread the cream on the base, smooth it out, and place the top layer on top. Chill for about 1 hour. Whip the remaining cream with sugar until stiff peaks form and stir in the rum. Spread the rum cream on the cake; it should be about 1 cm thick. Use a pastry scraper to create grooves. Finally, dust the cake generously with cocoa powder.