Cake for mother-in-law
Description
When preparing, note that the diameter of the confit mold should be smaller than the diameter of the sponge. When assembling the cake, fill the space between the confit and the mold with cream. As the cake sets and absorbs, the confit will melt and, thanks to the cream, will not leak. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
First, make the lingonberry confit. Since it will need to be frozen. For this, soak the gelatin in cold water for 20 minutes. Puree the lingonberries. Mix with sugar and starch and bring to a hot state so the mixture thickens slightly. Then remove from the heat and stir in the swollen gelatin. Stir until it dissolves. Line a removable cake pan (18 cm) with cling film and foil. Pour the lingonberry confit into it and freeze. Then extract the frozen confit from the pan.
- 2
Step 2
Now we prepare the sponge cake. For this, pour boiling water over the poppy seeds and let them sit for 15 minutes. Then rinse them and pour off all the water.
- 3
Step 3
Whisk the eggs with sugar into a fluffy mixture.
- 4
Step 4
Bring the milk and butter to a boil, so the butter melts.
- 5
Step 5
Mix the flour with baking soda and the hot milk mixture into the eggs.
- 6
Step 6
Then add the soaked poppy seeds to the dough. Mix everything well until uniform.
- 7
Step 7
Pour the batter into a 20 cm pan and bake in the oven at 180 °C for 20–30 minutes.
- 8
Step 8
Let the finished sponge cool and cut it into 2–3 layers.
- 9
Step 9
While the sponge cake cools, prepare the cream. To do this, combine the eggs with the sugar.
- 10
Step 10
Add the flour and sour cream to them and stir.
- 11
Step 11
Then place the mixture in a water bath and, while constantly stirring, bring it to a thick consistency. Then cool the cream to room temperature.
- 12
Step 12
Whip the butter into a fluffy mass and fold in the cooled custard.
- 13
Step 13
Now we assemble the cake. We lightly soak the sponge layers with sugar syrup or water. For this, spread a little cream on one layer. Then a layer of lingonberry confit.
- 14
Step 14
Place a cake ring around and tighten it to the desired diameter. Fill the space between the confit and the mold wall with cream. This is necessary so that the confit does not leak after thawing.
- 15
Step 15
Then spread the confit with a layer of cream and place the second cake layer on top. The cake can be left as is. Or you can repeat all the layers once more. The assembled cake is placed in the refrigerator for several hours to set.
- 16
Step 16
Remove the set cake from the pan and coat the top and sides with the remaining cream.
- 17
Step 17
Decorate the finished cake to your taste.
- 18
Step 18
Ready. Serve at the table.