Nutella Cranberry Cake




Rating: 1.84 / 5.00 (99 Votes)


Total time: 45 min

Servings: 12.0 (servings)

For the floor:










For the cream:







Instructions:

For the Nutella cranberry tart, first prepare the base. Beat the eggs with the powdered sugar in a food processor until foamy. Add the oil, continue to beat and finally slowly add the sour cream.

Mix flour, cocoa powder, nuts and baking powder and fold in. Bake in a cake pan at about 160 °C for 50 minutes, let cool and cut twice.

For the cream, first whip the cream and refrigerate. Then whisk Qimiq until smooth, stir in Nutella and fold in whipped cream. Heat the cranberry jam and dissolve the softened gelatine leaves in it.

Spread jam on the bottom layer. Place the second cake layer on top, spread about 2/3 of the cream on top and place the 3rd cake layer on top. Spread the Nutella cranberry cake on the outside with the rest of the cream.

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