Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g suar
- 4 egg (s)
- 1 tablespoon water, lukewarm
- 200 g hazelnuts, round
- 500 g cream
- 3 packs cream stabilizer
- 3 tablespoon cocoa powder, instant (Kaba)
- 1 glass lingonberries, (wild lingonberries)
- Chocolate, grated, bitter for decorating
Print Recipe
Pin Recipe Instructions
- Separate the eggs. Mix the sugar, 4 egg yolks and 2 ½ tablespoons of water until frothy. Add 200 grams of ground hazelnuts and the egg whites, beaten as egg whites.
- Bake in a very well greased and with breadcrumbs prepared springform 28 cm (even better silicone form, cake is reluctant to separate from the form) for 45 minutes at 175-200 degrees. Let the cake cool down.
- Beat the cream with the cream stiffener until stiff. Submit 3 tablespoons of Kaba. Brush the cake with the cranberries. Pour the cream over it, smooth it out and decorate with the grated dark chocolate.
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