Lingonberry cream cake
- 125 g butter or margarine li>
- 150 g Sugar
- 1 Package Vanillin sugar
- 1 pinch salt span>
- 3 Eggs (size M)
- 200 g flour
- 1 TL Baking powder
- 1 packet Citro-Back
- 3 EL span> + 800 g whipped cream
- 50 g dark chocolate couverture
- 50 g white couverture
- 2 packet cream stabilizer
- 200 g Cranberries (indicated ckt from the glass)
- 1 TL Cocoa powder
60 minutes
easy
- 1.
- For the base, stir in the fat, sugar, vanilla sugar and salt until creamy. Stir in eggs one after the other. Mix flour, baking powder and Citro-Baking, with 3 tablespoons of cream Add to the fat and egg mixture and stir evenly. Line the bottom of a springform pan (26 cm Ø) with baking paper, add the dough and smooth it out. In a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) Bake for 20-25 minutes. Chop the couverture separately and melt it in a hot water bath. Spread as thick strips on a large marble board and smooth out with a cake palette. Let it set in the refrigerator for a short time. Push the couverture together into a roll with a spatula. Roll on a roll of baking paper put the laid out tray, put in the cold. Take the cake out of the oven and let it cool down a bit in the tin, remove it from the tin and let it cool completely. 500 g cream and 50 g sugar until stiff Let the cream setter in at the end. Fold the cranberries into the cream except for 1 tablespoon. Cut the base crosswise once to put a cake ring around the bottom base. Spread the cranberry cream on top, cover with the second bottom. Whip 300 g cream until stiff. Spread 2/3 of the cream all around the cake, pour the rest of the cream into a piping bag with a star nozzle and sprinkle onto the cake as a dab. Decorate the cake with chocolate rolls, 1 tablespoon of lingonberries and cocoa
- 2.
- Waiting time approx. 1 hour
1 piece approx.:
- 510 kcal
- 2140 kJ
- 6 g protein li>
- 36 g fat
- 41 g carbohydrates
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