Cream the light butter with 150 g sugar and the egg yolks. Fold in the flour, hazelnuts, baking powder and vanilla sugar. Finally, carefully mix the egg whites beaten to stiff peaks and the remaining sugar and pour into a greased springform pan. Bake in a heated oven at 200 °C for 45 minutes. After cooling, cut out horizontally and fill with cranberries.
Leave the cake for two or three days.
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