About 20 pieces

To prepare:
300 g biscuits

To make the sponge:
8 eggs (size M)
* 2 tablespoons hot water
* 200g sugar
* 1 package Dr. Oetker vanilla sugar
* 5 drops of bitter almond flavor
* 1 level tsp Dr. Oetker Backin
* 200 g ground hazelnuts

For the topping:
6 sheets of white gelatin
* 2 packs of Dr. Oetker Pudding Powder Vanilla flavor
* 70 g sugar
* 800 ml milk
* 250 g * 400 g double cream wild cranberries (from a jar)

To garnish:
100g chocolate bars with yogurt and strawberry filling

Method:
To prepare biscuits in a plastic bag, seal the bag firmly. Crackers with a rolling pin to crumble finely.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

beat eggs and water for the dough with hand mixer with whisk at the highest level in 1 minute until fluffy. Mix sugar and vanilla sugar, sprinkle in 1 minute, then beat for about 2 minutes. Stir in flavor. Biscuit crumbs and baking powder and stir briefly to its lowest setting, stir in hazelnuts.

Place the dough on a baking tray (30 × 40 cm, covered with greased baking paper) and give smooth. The baking paper on the open side of the baking tray bend thus to fold, that an edge is formed. The baking tray in the preheated oven slide. The sponge cake bake about 25 minutes .

the biscuit base with baking paper to cool to pull a wire rack and let cool. The sponge cake on a tray or baking sheet collapse.
Mitgebackenes remove parchment paper. A back frame to make the biscuit base.

soak gelatine For the topping according to package instructions. Preparing For pudding powder, milk and sugar a pudding according to package instructions, but only with 800 ml of milk and 3 tablespoons sugar. Remove the pan from the heat. First, double cream, then the squeezed gelatine in the hot pudding mix.

two-thirds of the pudding cream on the cake base. The cranberries for the remaining custard cream and stir with a hand mixer with beaters. The cranberry pudding cream gently remove the light custard cream.

cut to garnish chocolate bar with a vegetable peeler into thin shavings. Garnish the cake with the chocolate chips. The cake at least 2 hours in the refrigerator. Carefully remove the baking frame and remove

Cranberry Pudding Cake