Cake with cranberries and egg liqueur

Cake with a delicious hazelnut and chocolate biscuit, cranberry filling, covered with sweet sour cream and egg liqueur.

Preparation steps

Preheat the oven to 180 * C. Whisk the eggs and water for about 1 minute, then slowly add the sugar and vanilla sugar, then continue to stir for another 2 minutes. Then lightly mix flour with baking powder, stir. Add cinnamon, hazelnuts and chocolate. Unite everything.
Put the mass in the form of vel. 26cm and bake for about 35 minutes.
Boil cranberry juice, tin. juice and sugar. Add the cranberries and boil them a little. Stir the density into a little cranberry juice and thus thicken the mass. Apply more hot filling on the biscuit. Cool down.
Beat in the sweet cream with the cream fix, powdered sugar and vanilla sugar. Apply about 2/3 of the sour cream over the cranberries. Put the rest in a syringe-bag with a star-shaped opening and fill the rim of the cake.
Finally, pour the egg liqueur, and flatten it nicely on the surface. Leave the cake to cool for about 3 hours.
-part of the recipe is from Dr. Oetker cookbook ‘Cakes’.

Ingredients

for biscuit:

50 gof melted butter
4eggs
2 tablespoonshot water
100 gsugar
1vanilla sugar
3 tbspflour
1 tspbaking powder
200 gground hazelnuts
littlecinnamon
60 ggrated chocolate

for the filling:

150 gdried larger cranberries
250 mlcranberry juice
3 tablespoonssugar
littlelemon juice
3 tbspdensity

for filling:

600 mlsweet sour cream
3 kes.cream fix
3 tbsppowdered sugar
1vanilla sugar
150 mlegg liqueur

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