Chocolate cranberry tower

Name: Chocolate cranberry tower
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 25 g Butter; 2 Eggs (Gr. M); 7-10 Tbsp Salt; 125 g Sugar; 50 g Flour; 2-3 TEASPOONS Cocoa; 1 coated Tsp Baking Powder; 250 g Cream cheese; 250 g Mascarpone; 1 package Vanillin sugar; 2 TABLESPOONS Icing sugar; 3-4 Tbsp thickened wild cranberries (glass); baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

25 g Butter
2 Eggs (Gr. M)
7-10 Tbsp Salt
125 g Sugar
50 g Flour
2-3 TEASPOONS Cocoa
1 coated Tsp Baking Powder
250 g Cream cheese
250 g Mascarpone
1 package Vanillin sugar
2 TABLESPOONS Icing sugar
3-4 Tbsp thickened wild cranberries (glass)
baking paper

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Melt butter at low heat. Separate the eggs. Beat the egg whites and 1 pinch of salt until stiff, adding 125 g sugar. Fold in the egg yolks one by one.
2
Sift flour, cocoa and baking powder on top and fold in. Fold in liquid butter.
3
Pour the mixture into the mould and bake in a preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 15-20 minutes. Let the base cool down on a cake rack.
4
Stir cream cheese, mascarpone and vanilla sugar until smooth. Stir in icing sugar and cranberries briefly. Put them in a cold place.
5
Cut out 12 circles (approx. 5 cm Ø) from the sponge cake base (use the leftovers for other purposes). Pour cranberry cream into a piping bag with a large spout and squirt it about 2 cm thick onto 6 circles.
6
Place the remaining sponge cake circles on top and decorate with the remaining cream.