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
Print Recipe
Pin Recipe Instructions
- 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.
- Bake in the preheated oven at 170 ° C for approx. 20-25 minutes.
- For the topping, whip the cream with the cream stiffener until stiff. Fold in the cranberries. Spread on the cooled floor.
- Tip: I also sometimes decorate with chocolate flakes or chocolate sprinkles.
- This has been our absolute favorite cake for years and must be made at every family celebration.
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