Cranberry cream cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the base, mix fat, sugar, vanillin sugar and salt until creamy. Stir in the eggs one after the other. Mix flour, baking powder and Citro-Back, add 3 tablespoons of cream to the fat-egg mixture and mix evenly. Line the bottom of a springform pan (26 cm Ø) with baking paper, add the dough and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Chop the chocolate coating separately and melt in a hot water bath.

2. 2

   Spread as thick strips on a large marble board and smooth with a cake pallet. Allow to set briefly in the refrigerator. Push the chocolate coating together as a roll with a spatula. Place the rolls on a tray lined with baking paper and chill. Remove the cake from the oven and let it cool down a little in the mould, remove from the mould and let it cool down completely. Whip 500 g cream and 50 g sugar until stiff. Finally, pour in the cream thickener. Fold the cranberries into the cream, using only 1 tablespoon. Cut the base once crosswise and place a cake ring around the lower base. Spread the cranberry cream on top and cover with the second cake base. Whip 300 g cream until stiff.

3. 3

   Whip 500 g cream and 50 g sugar until stiff. Finally, pour in the cream thickener. Fold the cranberries into the cream, using only 1 tablespoon. Cut the base once crosswise and place a cake ring around the lower base. Spread the cranberry cream on top and cover with the second cake base. Whip 300 g cream until stiff. Spread 2/3 of the cream all around the cake, fill the rest of the cream into a piping bag with a star-shaped spout and squirt it onto the cake as dots. decorate the cake with chocolate rolls, 1 tablespoon cranberries and cocoa

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
510 kcal

CARBS
41 g

FATS
36 g

PROTEINS
6 g