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Lingonberry Cake

A magical wild berry — lingonberry — makes a magical lingonberry cake! You can serve this cake right after assembling it, but it tastes best after a few hours in the refrigerator, when the layers soak up the filling and cream. So if you're making it for an evening gathering, start early in the morning.

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Lingonberry cake
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 5 % 2 g
Fats 14 % 5 g
Carbohydrates 81 % 30 g
190 kcal
GI: 10 / 0 / 90
  • Sponge cake: Preheat the oven to 325°F (165°C). Grease a baking pan about 9 inches (22 cm) across. In a mixing bowl, beat the eggs with the sugar until smooth and pale. Sift in the flour and baking powder in batches, gently folding everything together with a spatula each time. Spread the batter evenly in the pan and bake for 35–40 minutes. Lingonberry filling: Put all the ingredients in a saucepan and add the water. Cook over moderate heat, stirring constantly, until all the berries soften and break down, then take it off the heat to cool. Lingonberry topping: For this you'll need a wire cooling rack. Pour the water into a saucepan, add the sugar, and cook over low heat, stirring, until the sugar dissolves completely — don't let it boil. Once the sugar has dissolved, add the lingonberries. Keep the heat as low as possible, just enough to hold the temperature, and let the berries sit in the syrup for 2–3 minutes. Lift them out with a slotted spoon and spread them on the wire rack to dry — this takes no more than half an hour. Once dry, roll the berries in sugar and set them aside. Cream: The cream couldn't be simpler — beat the heavy cream with the sugar until fluffy. Assembling the cake: By the time the filling, topping, and cream are done, your sponge has surely cooled — slice it horizontally into three layers. Spread the bottom layer evenly with half the filling, then generously spread cream on top. Add the middle layer and do the same. Top with the final layer and cover the whole cake with cream on all sides. Finish the top with the lingonberry topping. Refrigerate the finished cake for a few hours. Your cake is ready — happy baking!

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream of 20 % fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Lingonberry - 43  kcal/100g
  • Water - 0  kcal/100g
  • Baking powder dough - 79  kcal/100g
  • Chicken egg - 80  kcal/100g

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