Cranberry and nut marble cake

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
3 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 150 g Hazelnut kernels with skin
  • 175 g thickened wild cranberries (glass)
  • 200 g Butter or margarine
  • 275 g Sugar
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 4 Eggs (size M)
  • 350 g Flour
  • 1 package Baking Powder
  • 6 TABLESPOONS Milk
  • 100 g Dark chocolate
  • 100 g Whipped cream
  • 25 g Coconut oil
  • 7-10 Tbsp Flour and fat
  • 7-10 Tbsp Aluminium foil
  • baking paper

Directions

  1. 1

    Finely grind 75 g hazelnut kernels in the universal chopper. Puree the cranberries in a high mixing bowl. Cream fat, 200 g sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with 3 tbsp. milk. Halve the dough.

  2. 2

    Stir the cranberries into one half of the dough. Stir 3 tbsp. milk and nuts into the second half of the dough. Grease a springform pan (26 cm Ø) and sprinkle with flour. Put 1 tablespoon of hazelnut dough in the middle of the springform pan, press a hollow into it with the back of a spoon. Pour 1 tbsp. cranberry dough into the hollow, fill in the rest of the dough in the same way and shake after each tbsp. so that the dough is evenly distributed in the form. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. After about 30 minutes of baking time cover the cake with aluminium foil. Remove from the oven, place on a cake rack, remove from the edge of the springform pan and allow to cool in the pan. Roughly chop the chocolate. Melt the chocolate, whipped cream and coconut oil in a saucepan, stirring occasionally.

  3. 3

    so that the dough is evenly distributed in the form. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. After about 30 minutes of baking time cover the cake with aluminium foil. Remove from the oven, place on a cake rack, remove from the edge of the springform pan and allow to cool in the pan. Roughly chop the chocolate. Melt the chocolate, whipped cream and coconut oil in a saucepan, stirring occasionally. Allow the glaze to cool lukewarm, then spread it on the cake, spread it evenly and let it run down the cake rim if necessary. Refrigerate the cake again for about 1 hour. Caramelise 75 g sugar in a pan until golden brown. Add 75 g hazelnuts and mix well with the caramel. Put the nut-caramel on a piece of baking paper and pull the nuts apart a little with 2 forks. Let the caramel cool down, then chop roughly. Decorate the cake with the nuts

  4. 4

    Allow the glaze to cool lukewarm, then spread it on the cake, spread it evenly and let it run down the cake rim if necessary. Refrigerate the cake again for about 1 hour. Caramelise 75 g sugar in a pan until golden brown. Add 75 g hazelnuts and mix well with the caramel. Put the nut-caramel on a piece of baking paper and pull the nuts apart a little with 2 forks. Let the caramel cool down, then chop roughly. Decorate the cake with the nuts

  5. 5

    waiting time approx. 2 hours

Nutrition Facts

KCAL
400 kcal
CARBS
40 g
FATS
24 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCake

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