Cranberry-nut cake with white chocolate
6 servings
60 minutes
Cranberry-nut cake with white chocolate is an exquisite dessert of American cuisine that embodies a play of textures and flavors. The airy nut sponge cake, rich in hazelnut and cinnamon aroma, harmoniously combines with the light tartness of cranberries and a delicate creamy texture. The finishing touch is the flakes of white chocolate that add refined sweetness to the dessert. This cake is a true delight for gourmets, perfect for both a festive dinner and a cozy tea time. Cranberries not only decorate the dessert but also add brightness and freshness, while the nut liqueur enhances the cream's flavor with subtle notes. Each forkful feels the combination of sweetness, tartness, and nutty richness, creating an unforgettable gastronomic impression.
1
Preheat the oven to 180 degrees. Spread the hazelnuts on a baking sheet and bake for 10 minutes until the skins are easy to remove and the nuts turn golden brown. Transfer the nuts to a kitchen towel and shake well to remove the skins. Cool and chop the nuts in a food processor.
- Hazelnut: 200 g
2
Separate the egg whites from the yolks.
- Chicken egg: 4 pieces
3
Whip the egg whites to stiff peaks, gradually adding sugar.
- Sugar: 175 g
4
Then gently fold in the hazelnuts, starch, cinnamon, baking powder, and the yolks (previously lightly beaten).
- Hazelnut: 200 g
- Starch: 2 tablespoons
- Ground cinnamon: to taste
- Baking powder (raising agent): 1 teaspoon
- Chicken egg: 4 pieces
5
Pour the batter into the mold and bake at 180 degrees for about 35 minutes.
6
Let the base cool. Apply cranberry on the base. Spread whipped cream over the cranberry and around the edges of the base.
- Cranberry: 160 g
- Heavy cream 35% fat: 400 ml
7
Sprinkle nut liqueur over whipped cream and decorate with white chocolate flakes.
- Nut liqueur: 5 tablespoon
- White chocolate: to taste