Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
Frosting
Utensils
One rectangular baking tin (20 x 30 cm), lined with baking paper
How it's done
Batter
Place the butter, sugar and vanilla sugar in a bowl, mix using the whisk attachment on a mixer. Whisk in the egg and orange zest, continue to whisk until the mixture becomes lighter in colour. Combine the flour with all the other ingredients up to and including the baking powder, mix in. Spread the batter evenly in the prepared tin and smooth it out.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180 °C. Remove, allow to cool slightly. Slide with the baking paper onto a cooling rack, leave to cool.
Frosting
Melt the chocolate in a thin-sided bowl over a gently simmering bain-marie, stir until smooth. Stir in cream cheese and icing sugar. Spread the frosting over the cake, sprinkle with cranberries, and cut into approximately 12 pieces.
| Shelf life: | Cover and keep in the fridge for approx. 2 days. |
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