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.