Cup Cake with Cranberry Cream

Try this delicious cake recipe:

Grease the cake springform pan and sprinkle the sides with flaked almonds (1). Pour whipped cream into a large enough bowl. On top with the cream cup measure sugar and flour and add to the whipped cream form. Add baking powder, eggs and lemon zest and stir everything together well. Form into the cake springform pan, smooth and bake in the heated oven at 175 °C for 25 minutes.

For the filling, drain the cranberries in a sieve. Hollow out the cooled cake except for a rim about 2 cm wide. Finely crumble the cake pieces, whip the cream (2) until stiff, fold in the crumbs and cranberries except for a few for decoration. Fill the cake with the dome-shaped mixture. Spread remaining cranberries evenly as small heaps on the whipped topping. Toast flaked almonds (2), cool and sprinkle on top of cream. Leave cake to cool until ready to serve.

Preparation about 60 min. (without waiting time) Results in about 18 pieces.

Approx. 260 Kcal./unit

Petra Hielscher

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