Beat the softened butter with the sugar until creamy. Separate the eggs, mix the yolks with the butter mixture well. Mix cocoa, ground hazelnuts and baking powder well in a bowl, then add spoonfuls to the butter mixture while stirring. Beat the egg whites until stiff and fold them carefully into the mixture.
Now put the dough in a springform pan (26 cm) lined with baking paper and bake at 175 ° C top and bottom heat for about 45 minutes. Let the cake cool completely and brush with the cranberries from the glass.
Slightly sweetened, semi-stiff whipped cream tastes good with it.
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