Schuettelkuchen

A great cake recipe for any occasion:

Grease a cake springform pan (26 cm ø) with butter and sprinkle with breadcrumbs. Preheat the oven to 180 °C (top and bottom heat).

Mix flour and sugar in a wide bowl with a lid. Add the baking powder and vanilla sugar and shake again. Then add the ground hazelnuts and the chopped dark chocolate. Mix the eggs and stir them together with the melted butter and the cold coffee briefly into the flour mixture with a wooden spoon. Finally, pour in the rum and stir it in as well.

Pour the batter into the cake springform pan and bake for about 50 minutes. When the cake has cooled, whip the whipped cream with the cream stiffener and then stir in the cranberries. Spread the cranberry cream evenly over the cake and press small indentations into it with a spoon.

Tip: You can also cut the cake in half and fill it with jam. Another alternative is to cover it with chocolate icing or sprinkle with powdered sugar. The cake tastes best if it is allowed to soak for a day before being decorated with whipped cream.

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