Nut cake with cranberry cream

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
5 1
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 1
  • 100 g Butter or margarine
  • 100 g Sugar
  • 1 pinch Salt
  • 2 Eggs (size M)
  • 60 g Flour
  • 1 just coated Tsp baking powder
  • 100 g finely grated hazelnuts
  • 1 (100 g) Dark cake glaze bag
  • 3 TABLESPOONS roasted hazelnut or almond flakes
  • 200 g Whipped cream
  • 1/2 370 ml jar wild cranberries
  • 7-10 Tbsp Grease
  • parchment or baking paper

Directions

  1. 1

    Cream soft fat with sugar and a little salt. Stir in the eggs one after the other. Mix flour and baking powder, sieve over it and stir in. Add grated hazelnuts. Lightly grease a small box form (18 cm long) and line it with parchment or baking paper.

  2. 2

    Pour in the nut dough. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 40 minutes. Place on a cake rack and let rest for 15 minutes. Then lift out of the tin, remove the paper and let the cake cool down completely.

  3. 3

    Melt the cake glaze in a hot water bath or in the microwave. Cover the cold cake with it. Let it dry. Drain some cranberries on a sieve and collect the juice. Whip the cream until stiff and stir the cranberries with a little juice into the cream.

  4. 4

    Serve with the cake. Makes about 15 pieces.

Categories & Tags

Cakes & PastriesexoticCakeCake