Hazelnut Cake with Wild Cranberry Cream

4.13
★★★★
(220 votes)
Total Time Icon
Total time: 30 min
Preparation Time Icon
Prep time: 30 min
Yield Icon
Enough for 1 person

🍓 Ingredients

150 grams Sugar
5 Eggs
200 grams Ground hazelnuts
250 milliliters Cream
1/2 jar Cranberries (wild cranberries)
  Fat for the mold
  Breadcrumbs or semolina for the mold
1/2 packages Cream stiffener

🍽 Instructions

Beat the eggs until frothy.

Add the sugar and hazelnuts and stir until fluffy.

Pour the batter into a greased 26 cm springform pan with breadcrumbs or semolina.

Bake in a preheated oven at 170°C convection oven for about 20-25 minutes. For the topping, whip the cream with the cream stiffener until stiff. Fold in the cranberries.

Spread on the cooled base. Tip: I also sometimes decorate with chocolate shavings or chocolate sprinkles. This has been our absolute favorite cake for years and must be made for every family celebration.


📊 Nutrition Facts

Nutritional values per serving:

Proteins
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Carbs
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Fats
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kcal
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kJ
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📝 Recipe Overview


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