Rye bread cake

1 serving


grind dry kvass in a coffee grinder. whisk eggs, add sugar, put in dishes in a water bath, then whisk with a mixer until the mass is light and increases in volume by 3-4 times. whisking, add cinnamon, then gradually, gently kneading a spoon down, knead kvass, bake in the shape of two circles. allow to cool. coat the first round layer with 1 cup of lingonberry jam, put the whipped cream on top (they should be thick), mix a little cream into the jam. put a second layer on top, also coat it first with jam, then with whipped cream. decorate the cake with whipped cream and lingonberry jam