Hazelnut-Cranberry Slices

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg white and 4 tbsp. water until stiff, adding 150 g sugar. Stir in the egg yolks one by one. Mix flour, starch, ground hazelnuts and baking powder, sieve over the mixture and fold in. Put the sponge mixture on a baking tray (32 x 39 cm) lined with baking paper and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 12 minutes.

2. 2

   Turn the sponge cake onto a tea towel sprinkled with sugar. Peel off the paper and let the plate cool down. Soak gelatine in cold water. Mix sour cream, 100 g sugar, vanillin sugar and 200 g cranberries. Squeeze the gelatine and dissolve. Stir in 5 tbsp. cranberry sour cream, then stir everything into the remaining sour cream mixture and chill. As soon as the mixture begins to gel, whip 400 g cream until stiff and fold in. Stir in 50 g cranberries. Cut the sponge cake straight and halve it crosswise. Cover one base with a baking frame. Spread the cranberry cream on the cake base and smooth it down. Place the second cake base on top, press down slightly and chill for at least 3 hours.

3. 3

   cranberry sour cream, then stir everything into the remaining sour cream mixture and chill. As soon as the mixture begins to gel, whip 400 g cream until stiff and fold in. Stir in 50 g cranberries. Cut the sponge cake straight and halve it crosswise. Cover one base with a baking frame. Spread the cranberry cream on the cake base and smooth it down. Place the second cake base on top, press down slightly and chill for at least 3 hours. Caramelise 75 g sugar in the pan. Add nuts and turn in the caramel. Place the caramel nuts with a spoon on a piece of baking paper and let them cool down. Cut the cake into 12 pieces. Whip 100 g cream until stiff, fill into a piping bag with star-shaped spout and squirt as tuffs onto the pieces. spread 50 g cranberries evenly on all tuffs, decorate with 1 caramelised hazelnut each

4. 4

   Caramelise 75 g sugar in the pan. Add nuts and turn in the caramel. Place the caramel nuts with a spoon on a piece of baking paper and let them cool down. Cut the cake into 12 pieces. Whip 100 g cream until stiff, fill into a piping bag with star-shaped spout and squirt as tuffs onto the pieces. spread 50 g cranberries evenly on all tuffs, decorate with 1 caramelised hazelnut each

5. 5

   Preparation time approx. 1 1/4 hours. waiting time approx. 3 hours

Nutrition Facts

KCAL
470 kcal

CARBS
50 g

FATS
27 g

PROTEINS
6 g