Curd Cake with Wild Lingonberries
Cake
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Cook Time
1 h 15 min
Servings
12
Difficulty
Easy
Prep Time
45 Min
Description
This curd cake with wild lingonberries is a real eye-catcher on every coffee table! I especially like to make it in the fall when lingonberries are in season. The combination of the fluffy dough, the creamy curd filling and the fruity lingonberries is simply unbeatable. The cake can be prepared well in advance and still tastes delicious the next day. An absolute must for anyone who likes it fruity and creamy! The chocolate shavings give the whole thing the finishing touch. Perfect for birthdays or just to enjoy.
Ingredients (14 ingredients)
-
3 Stück Eggs (Size M)
-
125 g Sugar
-
2 EL Sugar
-
100 g Flour
-
2 TL Baking powder
-
20 g Cocoa powder
-
0.5 l Milk
-
40 g Cornstarch
-
2 TL Zest of 1-2 untreated lemons
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300 g Low-fat curd cheese
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250 g Butter
-
200 g Powdered sugar
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400 g Wild lingonberries
-
3 EL Chocolate shavings for decoration
Preparation (10 steps)
Beat eggs and sugar
Put 3 eggs and 125 g sugar in the mixing bowl and beat for 3 min./speed 4 until the mixture is foamy.
Prepare flour mixture
Mix 100 g flour, 2 tsp baking powder and 20 g cocoa powder in a separate bowl.
Stir in dry ingredients
Add the flour mixture to the egg-sugar mixture in the mixing bowl and stir in for 20 sec./speed 3. Use a spatula to loosen everything from the edge.
Bake the dough
Pour the dough into a greased springform pan (26 cm diameter) and bake in a preheated oven at 175°C top/bottom heat for approx. 20 minutes. Do a toothpick test!
Prepare pudding
Put ½ l milk, 2 tbsp sugar and 40 g cornstarch in the mixing bowl and cook for 7 min./100°C/speed 2 until a pudding forms.
Stir in lemon zest and curd
Add 2 tsp grated lemon zest and 300 g low-fat curd cheese to the pudding in the mixing bowl and stir for 20 sec./speed 3.
Make buttercream
Put 250 g butter and 200 g powdered sugar in the mixing bowl and stir for 1 min./speed 4 until a creamy mixture forms.
Assemble cake
Cut the cooled cake base horizontally once. Spread the curd cream on the bottom base, place the top base on top and spread with the buttercream.
Decorate cake
Spread 1 jar (400 g) of wild lingonberries on the buttercream and decorate with 3 tbsp of chocolate shavings.
Refrigerate
Refrigerate the cake for at least 30 minutes before serving.
Finished cooking? Great! 🎉
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Allergens
- Gluten-containing cereals
- Eggs
- Milk
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