Summary

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

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Instructions

1. 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.
2. 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.
3. 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.