Spoon cake with fresh cranberries

Name: Spoon cake with fresh cranberries
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 75 g soft butter; 1 package Vanillin sugar; 90 g + 20 g sugar; 1 egg (size M); 100 g Flour; 1 TEASPOON Baking Powder; 75 g ripened cream; 100 g Cranberries; 200 g Schmand; 3 TABLESPOONS Cranberry juice; 7-10 Tbsp Grease; 6 (150 ml each) Preserving jars

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

75 g soft butter
1 package Vanillin sugar
90 g + 20 g sugar
1 egg (size M)
100 g Flour
1 TEASPOON Baking Powder
75 g ripened cream
100 g Cranberries
200 g Schmand
3 TABLESPOONS Cranberry juice
7-10 Tbsp Grease
6 (150 ml each) Preserving jars

Directions

1
Cream butter, vanillin sugar and 90 g sugar with the whisk of the hand mixer. Stir in the egg. Mix flour and baking powder and stir in. Stir in sour cream, carefully fold in 75 g cranberries. Grease glasses and fill half of them with dough, then close them tightly. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes.
2
Take the cake out of the oven and remove the lid, if it is not to be stored for a long time. Let the cake cool down on a cake rack. Cream sour cream, 20 g sugar and juice for about 5 minutes with the whisks of the hand mixer. Fold in 25 g cranberries. Serve the cake with the cranberry sour cream and decorate with sugar decoration
3
Waiting time approx. 1 hour