Lingonberry Layer Cake
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 401 kcal | (19 %) | ||
| Protein | 4.5 g | (5 %) | ||
| Fat | 16.6 g | (14 %) | ||
| Carbohydrates | 32.5 g | (22 %) |
Ingredients
- For the batter
- 4 eggs
- 150 grams butter
- 150 grams sugar
- 1 packet Vanilla sugar
- 1 tsp Rum
- 1 pinch salt
- 125 grams Dark chocolate
- 60 grams Pastry flour
- 2 tsps Baking powder
- 50 grams ground Hazelnuts
- 50 grams ground almonds
- For the filling
- 1 jar (600 grams) lingonberry
- 2 tsps sugar
- 1 packet Pie glaze (red)
- 600 milliliters Whipped cream
- 2 packets Vanilla sugar
- 3 packets whipped cream stabilizer
- 50 grams Milk chocolate
Preparation steps
For the batter: Separate the eggs. Beat egg whites until stiff. Mix egg yolks and all other ingredients into a smooth dough. Fold in egg whites. Grease a springform pan with 26 cm (approximately 10 inches) diameter. Cover bottom with parchment paper. Pour in batter and flatten. Bake in a preheated oven at 200°C (gas cooker: 3) (approximately 400°F for 40 minutes. Loosen cake from the pan and allow to cool. Once cool, cut once horizontally.
For the filling: Drain lingonberries well in a sieve and reserve the juice. Measure 200 ml (approximately 7 ounces) lingonberry juice, pour into a saucepan, add 2 teaspoons of sugar and pie glaze and heat. Stir in 1/3 of the lingonberries. Place bottom layer of cake on a plate and edge with a cake ring.
Spread the filling on the cake. Whip the cream. Stir in vanilla sugar and cream stabilizer. Divide whipping cream in half. In one half, fold in half the lingonberries. Spread lingonberries on the layer and place layer on top.
Remove the cake ring. Cover edge and surface with 5-6 tablespoons of remaining cream. Fill remaining cream into a pastry bag with a large jagged spout.
Decorate cake with it, garnish with remaining lingonberries and grated chocolate and serve.
