Lingonberry Nut Slices
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 13 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 225 g butter
- 225 grams sugar
- 1 pinch (s) salt
- 1 packet vanilla sugar
- 6 medium egg (s)
- 75 g flour
- 1 packet baking powder
- 300 g hazelnuts, round
- 1 glass cranberries (400 g), thickened
- 750 g whipped cream
- 3 packs cream stabilizer
- 200 g biscuit (s) (shortbread biscuits with chocolate)
- 3 tablespoon white wine or apple juice
- Whipped cream for decoration
- Cranberries to decorate
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- Mix the soft butter, sugar, salt and vanilla sugar until creamy. Stir in the eggs one by one. Mix the flour, baking powder and nuts, stir briefly in portions. Spread the dough on a greased drip pan, bake in a preheated oven at 150 degrees (convection) for approx. 20-25 minutes.
- Let cool down. Spread the cranberries evenly on the cake. Whip the cream until stiff, pour in the cream setting, spread on the cranberries. Spread the underside of the shortbread biscuits with wine or apple juice and place them on the layer of cream with the chocolate side facing upwards.
- Put the cake in a cool place and let it steep for 12 hours. Before serving, decorate each biscuit with a cream tuff and cranberries.
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