Lingonberry cake

12 servings
5 hours 30 min

Biscuit: We put the oven on heating to 165 degrees. Grease the baking dish ~ 22 cm in diameter with oil. In a dough bowl, beat the eggs with sugar with a mixer until smooth and whiteness. In portions, sift flour and baking powder to the eggs, constantly gently mix everything with a spatula. Put the dough evenly into the mold. Bake the biscuit for 35-40 minutes. Lingonberry filling: We put all the ingredients into a sauté pan and pour water. Cook the filling over a moderate heat, stirring constantly. We are waiting for & amp; nbsp; all the berries to soften and disintegrate, remove from the heat to cool. Lingonberry topping: To make it, we need a kitchen mesh for flour. Pour water into the saute pan, add sugar and cook over a low heat, stirring, until the sugar is completely dissolved. We do not let the water boil. After dissolution, add lingonberry. The fire should be the weakest, only to maintain temperature. Let the lingonberries be in the syrup for 2-3 minutes. We take out the lingonberry with a spoon and put it on the kitchen net. Let the lingonberries dry - this process will take no more than half an hour. After drying, roll the berries with sugar sand, set aside. Cream: We cook the cream simply - mix the cream with sugar and beat it with a mixer until fluffy. We collect the cake: During the preparation of the filling, topping and cream, our biscuit has probably already cooled down - we divide it along into three cakes. Rinse the lower bark evenly with half of the filling, and on top generously smear with cream. We lay out the middle bark and do the same on top of it as on the bottom. Cover the top bark and rinse the whole cake on all sides with cream. We cover the cake with lingonberry topping on top. We remove the resulting masterpiece into the refrigerator for several hours. Cake is ready, delicious experiments!