Nut cake with cranberry cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate four eggs. Beat the remaining eggs and four egg yolks, 125 g sugar and vanillin sugar until creamy. Beat egg whites and salt until stiff. Carefully fold the beaten egg whites into the egg yolk mixture.

2. 2

   Mix nuts and baking powder, pour onto the egg cream and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour nut mixture into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 35 minutes.

3. 3

   Let the cake cool down on a cake rack. Then remove the cake from the mould and cut through once. Place the bottom cake layer on a cake plate and surround it with a springform pan rim. Soak the gelatine in plenty of cold water.

4. 4

   Drain the cranberries on a sieve, collecting the juice. Whip 11/2 cups of cream until stiff. Stir in four tablespoons cranberry juice and the berries. Squeeze the gelatine, dissolve over low heat and stir into the cranberry cream.

5. 5

   Spread the cream on the lower cake base and smooth it down. Cover with the upper cake layer and put the cake in the fridge for one hour. Roast the hazelnut flakes in a pan without fat until golden brown.

6. 6

   Whip remaining cream and sugar until stiff, stir in rum. Carefully loosen the rim of the springform pan. Spread a thin layer of rum cream on the edge of the cake, spread the rest of the cream about two centimetres thick on the surface of the cake and make grooves with a comb dough card.

7. 7

   Dust the surface thickly with cocoa powder and serve the cake. Makes 16 pieces.