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Quick nut cream cake with cranberries

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Ingredients for 1 servings:

  • 1 cake base (Viennese base), dark
  • 600 g whipped cream
  • 200 g hazelnuts, ground
  • 2 tbsp instant coffee powder (cappuccino powder, e.g. white cappuccino with chocolate pieces)
  • 1 packet of vanilla sugar
  • 16 hazelnuts, whole kernels
  • 4 cl Amaretto
  • 1 jar cranberries

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Whip the whipped cream with the cappuccino powder and vanilla sugar until stiff. Mix in the ground hazelnuts. Spread the cranberries over the first cake layer. Spread about 1/4 of the cream mixture on top. Place the second layer on top and spread with 1/3 of the cream. Finally, place the third layer on top. Soak it with the Amaretto. Spread the remaining cream over the cake and spread a little around the edges. Garnish with the whole hazelnuts. Can be eaten immediately, but tastes even better after letting it sit (about 2 hours).

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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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