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.
