Lingonberry Cake
Description
The baking is simple and quick. This homemade lingonberry cake is the perfect treat for your loved ones and guests. The main thing is not to rush. The better the cake cools down before slicing, the easier it will be to cut lengthwise. The longer the cream sits in the refrigerator, the better it will spread. And it's best to serve the cake cold, once the glaze has dried and the cream has soaked into the sponge. Good luck! Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Let's make the sponge cake. Mix the dry ingredients - sugar, flour, baking powder, cocoa. Then add vegetable oil and juice. Mix until smooth. Bake for half an hour in a high mold at 180 degrees, then cool.
- 2
Step 2
2. In a blender, grind the cranberries with sugar. Separately cook the semolina until thick. Add it to the berries and mix.
- 3
Step 3
3. To make the cream easier to spread, chill it in the freezer or refrigerator. Once the cake layer has cooled completely, slice it lengthwise. Spread cream on each piece and stack them on top of one another.
- 4
Step 4
4. For the glaze, mix cocoa and sugar, add 0.5 tsp of odorless vegetable oil and 3 tbsp of purified water. Bring to a boil and pour over the top of the cake. Done!