Cranberry Butter Biscuit Cake

Name: Cranberry Butter Biscuit Cake
Cook time: 1 h
Total time: 1 h
Yield: 30
Ingredients: 225 g soft butter; 225 g Sugar; 7-10 Tbsp Salt; 1 package Vanillin sugar; 6 Eggs (size M); 75 g Flour; 1 package Baking Powder; 300 g ground hazelnuts; 1 jar (400 g) thickened cranberries; 750 g Whipped cream; 3 packages Cream stabiliser; 1 package (150 g) Butter biscuits; 3-4 Tbsp apple juice; 1 package (100 g) dark cake glaze; 7-10 Tbsp Grease

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 30

225 g soft butter
225 g Sugar
7-10 Tbsp Salt
1 package Vanillin sugar
6 Eggs (size M)
75 g Flour
1 package Baking Powder
300 g ground hazelnuts
1 jar (400 g) thickened cranberries
750 g Whipped cream
3 packages Cream stabiliser
1 package (150 g) Butter biscuits
3-4 Tbsp apple juice
1 package (100 g) dark cake glaze
7-10 Tbsp Grease

Directions

1
Cream butter, sugar, 1 pinch of salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, baking powder and hazelnuts. Stir in portions briefly.
2
Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep). Spread the sponge mixture evenly on top. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes.
3
Take out the cake and let it cool down.
4
Stir cranberries until smooth and spread evenly on the cake. Whip the cream with the whisk of the hand mixer until stiff. At the same time allow the cream setting agent to trickle in. Spread the cream evenly on the cranberries.
5
Spread the underside of the butter biscuits with juice and place them on the cream layer with a small gap between them. Put the cake in a cool place and let it stand for about 12 hours.
6
Melt the cake glaze according to the instructions on the packet and spray it onto the biscuits in fine strips. Allow to dry. Cut the cake into pieces between the biscuits and arrange on a plate.