John Myers
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Nut and Lingonberry Cake
The perfect nut and lingonberry cake recipe with a picture and simple step-by-step instructions.
floor
- 300 g Ground hazelnuts
- 150 g Cane sugar
- 1 Msp Ground vanilla pod
- 2 tsp Baking powder
- 150 g Margarine
- 4 Eggs
- Fat and breadcrumbs for the mold
filling
- 2 a cup Cream
- 1 glass Wild cranberries
- 2 packet Cream stiffener
- 1 Msp Ground vanilla pod
- 2 tbsp Powdered sugar
- 6 tbsp Instant gelatin
- 4 tbsp Advocaat
Topping
- 2 a cup Cream
- 2 tbsp Powdered sugar
- 1 Msp Ground vanilla pod
- 2 tbsp Advocaat
- 12 Cake decoration (roses, hearts, pearls)
- Grease the 26cm baking pan and dust with breadcrumbs. Put the dry ingredients in a mixing bowl and stir with the margarine until creamy. Add eggs one by one, stir and put in the baking pan. Bake at 160 ° C for 35 minutes and allow to cool.
- Cut through the floor twice so that it becomes 3 floors. Spread 1/2 glass of lingonberries on the bottom. Whip 1 cup of cream, add the cream stiffener, vanilla, powdered sugar and instant gelatine and whip until stiff and fold in eggnog. Pour the cream mixture onto the cranberries.
- Firmly press on the second floor and proceed exactly as with the first floor. Firmly press the third floor back on. Beat the last 2 cups of cream in the same way as the rest of the ingredients and add 4 tablespoons of it to a cream syringe. Cover the whole cake with the rest of the cream and decorate the top with cream rosettes. Put eggnog in a bag, cut off one corner and pull the bag over the cake. Then decorate with the chocolate hearts.
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