Cranberry cream cake

Ingredients

Directions

1. 1

   Boil 100 g sugar in 150 ml water. Add the cranberries. Stir red fruit jelly powder in 3 tablespoons of water until smooth. Pour into the cranberries while stirring and bring to the boil. Put them in a cold place. Melt butter. Fill cookies into a freezer bag and crumble finely with a cake roll. Knead with the butter. Place a springform ring (26 cm Ø) on a cake plate and press the crumbs evenly onto the base. Put it in a cold place. Soak the gelatine in cold water. Mix cream cheese, yoghurt, 150 g sugar, 6 tablespoons cranberry groats without fruit and lemon juice. Squeeze the gelatine, dissolve at low heat. Stir 2-3 tablespoons cranberry cream into the gelatine, then stir the gelatine into the rest of the cheese cream. Whip 200 g cream until stiff and fold into the cream. Spread the cream on the cake base and smooth it down. Refrigerate for another 2-3 hours. Loosen the rim of the springform pan. Place the cake on a cake plate. Whip 100 g cream until stiff, fill into a piping bag with star-shaped spout and decorate the cake with it. Spread 1 teaspoon of cranberry groats on each of the cream tuffs. Fill the rest of the cranberry grits into a bowl and serve with

2. 2

   Tip: The colouring of the cranberry cream can be intensified with food colouring according to taste

3. 3

   Waiting time approx. 3 hours