Hadnkuchen

For the hadnkuchen, beat the eggs and sugar with a mixer until foamy. Gradually add the remaining ingredients and beat until fluffy.

Butter and flour the baking dish. Pour in the mixture and bake at 180°C for about 45 minutes.

Turn out, let cool, cut once and spread the bottom with half of the cranberry jam.

Whip the cream, add Quimiq, cream stiffener and sugar.

Divide the mixture in half, add the remaining cranberry jam to one part and fill the cake with it.

Decorate the outside of the cake with the remaining whipped cream.

Preparation Tip:

You can also use light whipped cream for the Hadenkuchen.

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