Cranberry Bundt cake

Ingredients

Directions

1. 1

   Drain the cranberries and collect the juice. Puree 100 g cranberries and 3 tablespoons cranberry juice. Cream fat, sugar, 1 packet of vanilla sugar and 1 pinch of salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and alternately stir in 100 g whipped cream.

2. 2

   Halve the dough. Stir the cranberry puree into one half. Pour the dough alternately by the spoonful into a greased and flour-blown ring cake tin (2.5 litres capacity). Marble the dough with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes. Take the cake out of the oven and let it rest in the form for 10 minutes. Turn the cake out of the tin and let it cool down on a cake rack (approx. 2 hours). Mix icing sugar with 1-2 tablespoons cranberry juice to a thick icing. Cover cake with icing and let it dry (approx. 30 minutes). Whip 150 g whipped cream until stiff, while pouring in 1 sachet of vanillin sugar.

3. 3

   Take the cake out of the oven and let it rest in the form for 10 minutes. Turn the cake out of the tin and let it cool down on a cake rack (approx. 2 hours). Mix icing sugar with 1-2 tablespoons cranberry juice to a thick icing. Cover cake with icing and let it dry (approx. 30 minutes). Whip 150 g whipped cream until stiff, while pouring in 1 sachet of vanillin sugar. Pour the whipped cream into a piping bag with a star-shaped spout and squirt tuffs onto the cake. Decorate with 1 tablespoon of cranberries