Walnut Cake with Cranberries

Beat the four yolks with the sugar until very creamy.

Whip the egg whites until very stiff and add to the sugar-egg mixture.

Mix the ground nuts with the baking powder, gradually add to the snow form and stir in loosely with a whisk.

Bake in a 26 or 28 cm dia. baking pan, greased on the bottom, at 150 °C for 40-50 minutes.

Spread the cranberries evenly on the cooled nut base and spread the whipped cream on top.

Halve the pears and cut them into slices, steam them briefly in a mixture of 1 tablespoon **) juice of a lemon and water until soft, then place them on top of the whipped cream when they have cooled down.

If necessary, dust carefully with cocoa or chocolate powder.

Nutritional value:

One piece includes (for 12 pieces total):

Kitchen tips:

* The nut base will be fluffier and drier if you replace all or part of the walnuts with hazelnuts. They are cheaper and more convenient because they come already grated. Keep the nuts in the freezer, then they keep longer and do not go rancid so quickly.

* For guests (without kids), make a tasty alcoholic

spread.

You can also mix the whipped cream with cranberries and refine the nut base with grated semi-sweet chocolate.

* Instead of the nut base, a lower-calorie buckwheat sponge cake with a slightly bitter taste is delicious. Ingredients: 4 eggs, 80 g honey, a little vanilla sugar, 125 g buckwheat and 25 g whole wheat flour. **) A

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