Lingonberry cream cake

For 12 pieces
  • 125 g butter or margarine
  • 150 g Sugar
  • 1 Package Vanillin sugar
  • 1 pinch salt
  • 3 Eggs (size M)
  • 200 g flour
  • 1 TL Baking powder
  • 1 packet Citro-Back
  • 3 EL + 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
  • 36 g fat
  • 41 g carbohydrates

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