Nut sponge cake with dried cranberries
12 servings
120 minutes
Nut biscuit with dried cranberries is an exquisite blend of rich nut flavor and sweet-tart berry notes. This dessert comes from Russian cuisine, where nuts were often used to add density and aroma to the dough. Almonds, walnuts, and cranberries create a rich texture, while a light vanilla aroma makes it particularly cozy. The biscuit is perfect for morning tea or festive tables, surprising with its exquisite taste. The delicate dough soaked in nuts and berries reveals the depth of flavors, while the decoration of almond petals and powdered sugar adds elegance. It can be served as a standalone dessert or with berry sauce to enhance the taste experience. An ideal choice for connoisseurs of refined traditional treats!
1
Pour boiling water over the almonds.
- Almond: 15 pieces
- Boiling water: 1 tablespoon
2
Pour boiling water over the dried cranberries.
- Dried cranberries: 1 glass
- Boiling water: 1 tablespoon
3
Chop the walnuts finely.
- Walnuts: 1 glass
4
Mix almond and wheat flour with eggs.
- Almond flour: 1 glass
- Wheat flour: 1 glass
- Chicken egg: 5 piece
5
Add vanillin and baking soda dissolved in boiling water to the dough and mix.
- Vanillin: pinch
- Baking soda: pinch
- Boiling water: 1 tablespoon
6
Add sugar to the dough and mix.
- Sugar: 2 glasss
7
Add nuts to the dough and mix.
- Walnuts: 1 glass
8
Drain the dried cranberries in a sieve, let them drip, and add to the dough. Mix thoroughly.
- Dried cranberries: 1 glass
9
Drain the water from the almonds and dry them. Cut petals for decoration, chop the remaining nuts finely and add to the dough. Mix thoroughly.
- Almond: 15 pieces
10
Place the dough in a baking dish lined with parchment.
11
Place in a preheated oven at 180 degrees for 40 minutes. Remove from the oven and let cool. Garnish with powdered sugar, almond flakes, and berries when serving.
- Icing sugar: pinch
- Almond: 15 pieces
- Strawberry: 1 piece
- Grapes: 3 pieces
