Lingonberry Cake
Description
Perfect for tea and coffee. The finished cake can be dusted with powdered sugar, nuts, or drizzled with condensed milk. It takes about an hour to prepare in total and turns out very tender. Instead of lingonberries, you can use any soft berry. If desired, bake the cakes in small individual molds, and place a whole berry in the center.
Instructions
- 1
Step 1
1. Separate the egg whites from the yolks. Beat the whites with sugar, and rub the yolks with butter.
- 2
Step 2
2. Cranberries need to be sorted and mashed into a puree.
- 3
Step 3
3. Mix the yolks with the butter and the whites with the sugar, then add the spices and flour. Knead the dough, adding the lingonberry purée at the end. Beat at full speed until a smooth, thick mixture forms (the dough should have the consistency of thick sour cream).
- 4
Step 4
4. Grease the baking dish with oil and pour the batter into it. Bake at 190 degrees for about 45 minutes. For the first 25 minutes, the oven temperature should be 200 degrees, then reduce it to 180-190 degrees. The batter turns out light pink in color (thanks to the lingonberry puree). Check for doneness in the classic way—using a knife or toothpick.
- 5
Step 5
5. Remove the lingonberry loaf from the oven and let it stand for a while. Once it has cooled, slice it into portions and serve.