| Cook Time | 50 minutes |
| Servings |
Ingredients
- 80 gram Butter
- 3 pieces Chicken eggs
- 150 gram Sugar powder
- 12 gram Baking powder
- 80 gram Cranberries dried or raisins
- 20 gram Cocoa powder
- 150 gram Flour wheat / Flour
- 50 gram Jam lingonberries or any to taste
- 1 pinch Salt
- Extract lemon
Ingredients
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Instructions
- I baked a cake in the form of 30X12 semicircular shape. Here are the main products. Instead of lemon essences you can use the zest of half a lemon. Lingonberries or raisins need to be washed and for a few minutes pour boiling water, then throw on a sieve and rinse with cold water. Separate eggs into whites and yolks.
- Butter room temperature mix with sugar, essence and yolks, beat until smooth.
- Add flour mixed with baking powder and mix.
- Eggs whites whip in tight foam with a pinch of salt. Carefully add to the flour mixture, stirring with a spatula. It turns out a light dough.
- The dough is divided into two parts. One add cranberries or raisins, mix well.
- In the other half add sifted through a sieve cocoa, mix well.
- Grease the baking dish with oil and sprinkle with flour. Fill the form with dough with cranberries.
- On top spread the dark batter with a spoon to make a furrow and fill it with jam. In principle, the layers of light and dark dough can be changed.
- Put the cake in a preheated oven and bake at 180 degrees for about 25 minutes, look at your oven.
- Ready cake a little cool in the form, then gently remove, turning the form.
- Cooled cake sprinkle with powdered sugar and decorate with bright spring leaves and flowers, looks very nice.
- Bon appetit!
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