Cake with lingonberries and sour cream

16 servings
4 hours


1. You need 3 cakes for the cake. If you have the option to bake all three at the same time, knead all the dough in one approach. If not, it is better to knead the dough for each bark separately. Preheat the oven to 170-180 degrees. Whisk the eggs with the sugar into a lush foam, the bulkier and more stable the foam - the bulkier and better the biscuit. Sifting through the flour and cocoa in portions, add them to the egg mass. This time, do not beat, but mix with folding movements. Quickly transfer the finished dough to a prepared tin and bake the biscuit (each cake is baked for about 30 minutes with a shape diameter of about 22 cm). Cool the cakes, wrap with film and keep in the cold - from an hour to a day. If the cakes turned out with hats (humps), cut them to the plane, so the cake will be more beautiful.

2. For the nut layer, cook the caramel mass. To do this, in a good saucepan, melt the sugar a little, then pour the milk into it and mix until smooth. Add the oil, bring to a boil and boil until thick, which will take about half an hour depending on the heat. Dry the nuts and grind a little.

3. For the lingonberry layer, soak the gelatin in water for half an hour, and then warm the jam and introduce the gelatin into it. Stir and cool.

4. For the cream, combine the cream and sour cream. Add the icing sugar to taste and stir until combined. If the cream is liquid - put it in the refrigerator for half an hour.

5. For impregnation, mix the plum-apple juice (or compote) with the cinnamon.

6. Cake assembly. Put the lower cake on a dish or substrate, attaching it with a spoon of cream (so it will not ride). Soak. Put the cream ring on top, caramel inside the ring. Sprinkle the caramel with nuts and cover everything with a layer of cream. Place the second bark on top, leveling the level. Soak it up too. Apply a cream ring to the edge. Put the lingonberry layer inside. Cover with cream. Leveling the level, put a third cake upstairs (the most beautiful of biscuits is chosen for it) and soak it. Apply the cream in a thin layer and line the cake on top and sides. Put the cake in the cold for at least half an hour.

7. Garnish the cake with cream, fruit, nuts and cinnamon sticks. Let it brew a little. Nice!