Summary

Ingredients

• 125 g butter
• 125 g suar
• 125 g hazelnuts, round
• 80 g cocoa powder or Kaba
• 4 egg (s), separated
• 2 teaspoons baking soda

For covering:

• 400 ml cream
• 2 packs cream stabilizer
• 200 g cranberry compote

For the set:

• Chocolate sprinkles

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Instructions

1. Mix the butter with the sugar until frothy, stir in the egg yolks. Mix the hazelnuts, cocoa and baking powder and stir into the foam mixture. Beat the egg whites until stiff and fold in. Pour into a round cake tin and smooth out. Bake in the oven for 45 minutes at 170 degrees. Let cool down.
2. Whip the cream with the cream stiffener until stiff and mix in the cranberries. Spread the topping on the cake base. Garnish with chocolate sprinkles. Then it`s best to put it in the fridge.
3. Real cocoa gives a bitter taste. You can also replace hazelnuts with flour.