Lingonberry cake with white chocolate is so delicious and looks so solemn, and its recipe is so simple that you can't help but cook it over and over again. Spoil your loved ones with delicious pastries!
It is necessary
- - Flour - 3, 5 tbsp.;
- - Salt - 1 teaspoon;
- - Butter - 0, 64 kg;
- - Granulated sugar - 4, 5 tbsp.;
- - Water - 4 tbsp. spoons;
- - Egg white - 12 pcs.;
- - Baking powder for dough - 4 teaspoons;
- - Fresh lingonberry - 3 tbsp.;
- - Cherry jam - 0.5 tbsp.;
- - White chocolate - 0.3 kg;
- - Colorless liqueur - 0.5 tbsp. (you can do without it);
- - Powdered sugar - 0.75 tbsp.
Instructions
Step 1
Heat the oven to 180 degrees. Mix flour and baking powder, sift. Add half a teaspoon of salt. Beat 2, 5 cups of sugar and 240 grams of softened butter. Beat 7 whites separately. Add them to the creamy sugar mixture, stirring gently.
Step 2
There, carefully, in 3-4 doses, add flour and pour in water. Mix everything thoroughly so that the flour is completely dissolved. Pour the finished dough into a greased mold. Smooth out with a spoon. Put the cakes in the oven for baking for 40 minutes. Then take it out and cool.
Step 3
Start preparing the filling. To do this, mix the lingonberries with jam and sugar (0.5 tbsp.) And boil on gas for 10 minutes. Remove and refrigerate.
Step 4
Next, you should make a cream: chop 150 grams of chocolate, melt in a water bath, remove from heat. Mix the whites with a pinch of salt and the remaining sugar. Hold the mixture in a water bath, whisking continuously for 5 minutes. Then remove it from the stove and continue beating until it becomes 2 times larger in volume. Add 4 times 100 grams of butter, beating without stopping. Mix everything thoroughly.
Step 5
Align the edges of the cake layers with a knife. Place the first one on a flat dish. Sprinkle with liquor on top (0.25 tbsp.). Top with the lingonberry filling. Spread it gently over the entire baking surface.
Step 6
Put the second on the first cake. Brush it with the remaining liquor. Add chocolate butter cream. Place the cake in the refrigerator for half an hour. Then take it out and cover with cream. Decorate the cake with grated white chocolate, powdered sugar and lingonberries. Serve to the table.
