Ingredients (for about 16 pieces):
3 eggs 175 g butter 150 g sugar
2 tsp vanilla sugar 1 pinch salt
grated lemon peel 1 packet
175 g flour 2 tsp baking powder
3 tablespoons milk
120 g 125 g dried cranberries grated chocolate
650 g whipping cream 1 packet
sauce powder "chocolate-flavored"
(for 1 / 4 l milk, no cooking)
baking paper
Preparation: Separate eggs
. Beat egg whites until stiff. Soft fat, sugar, vanilla sugar, salt, lemon zest until creamy. Stir in egg yolks separately. Flour, baking powder mix, stir in milk. Fold in egg whites. Chocolate, fold up to 1 tablespoon, and 100 g of cranberries. Springform (26 cm) lay at the bottom with parchment paper. Emphasize the dough in pan. Bake in preheated oven (electric oven: 175 ° C / Fan 150 ° C / gas mark 2) about 40 minutes. Loosen and remove springform rim and floor rush on wire rack and let cool. Remove the paper. 500 g cream until stiff, leaving sauce powder while beating. Cake with cream reap. 150 g cream until stiff and pour into a pastry bag with star tip and pipe 16 Tuffs on the cake. the decoration with 25 g of cranberries and 1 tablespoon of grated chocolate.
Per serving: 380 kcal
