Cup cake with cranberry cream (Flinke Deern)
easy
60 mins
60 mins
Ingredients
- 25 g flaked almonds
- 200 g Whipped cream
- 1 Cup of sugar
- 2 beaker flour
- 1 package Baking Powder
- 3 Eggs (size M)
- 7-10 Tbsp grated peel of 1
- 7-10 Tbsp untreated lemon
- 7-10 Tbsp Grease
- 1 glass (370 g) Cranberries
- 2 (200 g each) Cup of whipped cream
- 20 g flaked almonds
Directions
- 1
Grease a springform pan (28 cm Ø) and sprinkle the rim with flaked almonds. Pour cream into a bowl. Then measure sugar and flour with the cup and add to the cream. Add baking powder, eggs and lemon peel and mix everything well.
- 2
Pour into the springform pan, smooth it down and bake in the preheated oven (electric: 175°C/ gas: level 2) for approx. 25 minutes. Let it cool down. Drain the cranberries on a sieve. Hollow out the bottom, up to an approx. 2 cm wide rim.
- 3
Finely crumble the cake pieces. Whip cream until stiff, fold in crumbs and cranberries, except for 2-3 tablespoons. Fill into the cake in a dome-shaped form. Spread the remaining cranberries as small heaps on the cream filling.
- 4
Roast the flaked almonds, allow to cool and sprinkle on the cream edge. Keep cool until serving. Results in about 18 pieces.
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