Lingonberry Cake
A stunning dessert combining chocolate layers, sweet cream, and the pleasant tartness of lingonberries. Cranberries can be used as an alternative to lingonberries. The recipe is for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- sugar 150 g
- butter 150 g
- vanilla sugar 2 tsp
- eggs 4
- cocoa 70 g
- baking powder 2 tsp
- flour 350-400 g
- sour cream 500 g
- sugar 150 g
- lingonberries 400 g
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Add all ingredients for the selected number of servings.
Instructions
Step 1 of 13
Cream the butter with sugar and vanilla sugar.
Step 2 of 13
Add the eggs.
Step 3 of 13
Mix thoroughly.
Step 4 of 13
Add cocoa to the mixture.
Step 5 of 13
Mix the contents.
Step 6 of 13
Stir in the flour and baking powder, then mix.
Step 7 of 13
Lightly grease a baking pan with butter (a pan with a diameter of 26 cm is used). Pour in half of the batter. Bake in an oven preheated to 180 degrees for 15–20 minutes. Prepare 2 layers in this way. After that, divide each layer horizontally into 2 parts to get 4 layers.
Step 8 of 13
Make the cream: mix sour cream with sugar.
Step 9 of 13
Cover the first layer with a layer of cream.
Step 10 of 13
Distribute some of the lingonberries (previously rinse the berries and drain the water).
Step 11 of 13
Place the second layer on top.
Step 12 of 13
Apply a layer of cream.
Step 13 of 13
Add lingonberries. Cover with the third layer. Spread with cream. Add lingonberries. Cover with the fourth layer. Spread with cream. Top with lingonberries. Place the cake in the refrigerator to soak for 5–6 hours.
