Lingonberry cake

Biscuit:

We put the oven on preheating to 165 degrees.

Grease the baking dish ~ 22 cm in diameter with oil.

In a bowl for making dough, beat eggs with sugar with a mixer until smooth and white.

Sift flour and baking powder to the eggs in portions, constantly gently mix everything with a spatula.

Spread the dough evenly into the mold. Bake the sponge cake for 35-40 minutes.



Lingonberry filling:

Put all the ingredients in a saucepan and pour water.

Cook the filling over moderate heat, stirring constantly. We are waiting for all the berries to soften and disintegrate, remove them from the fire to cool.



Lingonberry topping:

For its preparation, we will need a kitchen mesh for flour.

Pour water into a saucepan, add sugar and cook over low heat, stirring, until the sugar is completely dissolved. Do not let the water boil.

After dissolving, add lingonberries. The fire should be the weakest, just to maintain the temperature. Cranberries are allowed to stay in the syrup for 2-3 minutes.

With a slotted spoon, we take out the lingonberries and put them on the kitchen grid. Let the lingonberries dry - this process will take no more than an hour and a half.

After drying, roll the berries with sugar, set aside.



Cream:

We prepare the cream easier than ever - mix the cream with sugar and beat with a mixer until fluffy.



We assemble the cake:

During the preparation of the filling, topping and cream, our sponge cake has probably cooled down - we divide it lengthwise into three cakes.

The bottom cake is evenly smeared with half of the filling, and on top we liberally smear cream.

We spread the middle cake and on top of it we do the same as on the bottom.

Cover the top cake and smear the whole cake on all sides with cream.

We cover the top of the cake with lingonberry topping.

We put the resulting masterpiece in the refrigerator for a few hours.

The cake is ready, delicious experiments!