Summary

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

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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.