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.
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.
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.
Serve with the cake. Makes about 15 pieces.