Hazelnut Cake with Wild Cranberry Cream

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 5 egg (s)
  • 150 grams sugar
  • 200 g hazelnuts, round
  • 250 ml cream
  • 0.5 ½ pack cream stabilizer
  • 0.5 ½ glass lingonberries (wild lingonberries)
  • Fat for the shape
  • Bread crumbs or semolina for the form
Hazelnut Cake with Wild Cranberry Cream
Hazelnut Cake with Wild Cranberry Cream

Instructions

  1. Beat the eggs until frothy. Add sugar and hazelnuts and stir everything well until foamy. Pour the dough into a greased springform pan with breadcrumbs or semolina.
  2. Bake in the preheated oven at 170 ° C for approx. 20-25 minutes.
  3. For the topping, whip the cream with the cream stiffener until stiff. Fold in the cranberries. Spread on the cooled floor.
  4. Tip: I also sometimes decorate with chocolate flakes or chocolate sprinkles.
  5. This has been our absolute favorite cake for years and must be made at every family celebration.

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