Ingredients
Cake Mixture
150 g /5.30 oz Butter
100 g / 3.5 oz Powder sugar
20 g / 0.7 oz Trimoline
60 g / 2.1 oz Raw ground walnuts
100 g / 3.5 oz Egg yolks
50 g / 1.7 oz Cocoa Powder
200 g / 7.0 oz White flour
Cranberry Compote
200 g / 7.0 oz Water
100 g / 3.5 oz Granulated sugar
3 ea Cloves
1 ea Cinnamon Stick
1 ea Lemon, squeezed
1 ea Vanilla Bean
Cranberries
Preparation
Cake Mixture
Whip butter and powder sugar well. Add Trimoline and egg yolk, raw walnuts, sieved cake flour and Cocoa Powder.
Cranberry Compote
Boil water, sugar with all the other ingredients. Add the cranberries and boil for 5 minutes. Remove from the stove, cool down.
Setting
Fill up cake mixture in Flexipan molds and bake in preheated oven at 180°C/356°F for 15 minutes. Place the Cranberry compote into the savarin molds.
Decoration
Decorate with dried chilly.
Specialty Ingredients
#31305 FELCHLIN-Swiss PRALINE PASTE
#31301 FELCHLIN-Swiss COCOA POWDER
#90435 Trimoline
#90071 Vanilla Bean, Madagascar
