Chocolate cranberry man-torte

Name: Chocolate cranberry man-torte
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 75 g Butter or margarine; 6 Eggs (size M); 175 g Sugar; 1 pinch Salt; 150 g Flour; 1 heaped Tsp baking powder; 60 g + 1 tablespoon baking cocoa; 2 packages Cream stabiliser; 950 g Whipped cream; 75 ml brown rum; 1 jar (400 g) Cranberry compote; 8 small chocolates to decorate; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

75 g Butter or margarine
6 Eggs (size M)
175 g Sugar
1 pinch Salt
150 g Flour
1 heaped Tsp baking powder
60 g + 1 tablespoon baking cocoa
2 packages Cream stabiliser
950 g Whipped cream
75 ml brown rum
1 jar (400 g) Cranberry compote
8 small chocolates to decorate
baking paper

Directions

1
Melt the fat in a small pot and let it cool down. Separate the eggs. Beat the egg white until stiff, add 125 g sugar and salt. Stir in the egg yolks one after the other. Mix flour, baking powder and 20 g cocoa, sieve over the egg cream. Carefully fold in, adding the fat. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the mixture and smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Let cool down on a cake rack. Mix 40 g cocoa, cream thickener and 50 g sugar. Whip 800 g cream until stiff, pouring in the cocoa mixture. Stir in rum briefly at the end. Remove the base from the pan and remove the baking paper. Cut the base twice horizontally. Remove 2 tablespoons of cranberries and set aside. Place half of the cranberries on the bottom cake layer and spread to 1 cm along the edge. Add approx. 1/3 of the cream and smooth it down. Place the second cake layer on top. Spread with the remaining cranberries. Spread 1/3 of the cream on top. Place the third cake layer on top and press down. Spread with remaining chocolate cream.
3
Remove 2 tablespoons of cranberries and set aside. Place half of the cranberries on the bottom cake layer and spread to 1 cm along the edge. Add approx. 1/3 of the cream and smooth it down. Place the second cake layer on top. Spread with the remaining cranberries. Spread 1/3 of the cream on top. Place the third cake layer on top and press down. Spread with remaining chocolate cream. Chill for at least 1 hour. Whip 150 g cream until stiff, fill into a piping bag with a large star-shaped spout. Spray tuffs onto the cake. Pass the cranberries through a sieve. Pour into a disposable piping bag, sprinkle every other tuff. Halve the chocolates and place them on the tuffs. Sprinkle with 1 tablespoon of cocoa
4
Chill for at least 1 hour. Whip 150 g cream until stiff, fill into a piping bag with a large star-shaped spout. Spray tuffs onto the cake. Pass the cranberries through a sieve. Pour into a disposable piping bag, sprinkle every other tuff. Halve the chocolates and place them on the tuffs. Sprinkle with 1 tablespoon of cocoa
5
2 hours waiting time