Ingredients
6 eggs
1 cup sugar
1 tea spoon Baking powder
3/4 cup all purpose flour (Gold Medal recommended)
1/4 tea spoon vanillin
6 OZ ground almonds or ground walnuts- optional.
1 cup Lingonberry preserve
1 cup sliced almonds
Timing
Preparation time: 15 min
Cooking time: 45min in preheat oven 350°F
Directions
Separate whites from yokes. Beet whites until stiff add 1/3 of sugar. Mix egg yokes with the rest of sugar and vanillin. Combine yellow mixture with bitten whites, Mix well. Add flour and baking powder, mix and pour into form covered by wax paper.
Then bake in preheat oven for 45-50 min. Cool completely. Slice into two parts. Pour syrup evenly on each part.
SYRUP
Mix well:
1 cup boiled cold water
4 table spoons sugar
¼ cup orange Liqueur
CREAM
16 OZ Sour cream (Breakstone’s recommended)
1 cup powder sugar
1 envelope unflavored gelatin (Knox recommended)
1/3 cup water
Preparation time: 15 min
Cooling time: 3-4 hours
Dissolve one envelope unflavored gelatin in water. Bring to boil. Cool.
Whip cold sour cream for 3-4 min. Add powder sugar .Beat well. Add cooled gelatin. Beat for another 1-2 min and pour in to glass or porcelain form. Cool for 30-40 min and then spread on base part of the cake. Place upper part yellow cake on top. Spread Lingonberry preserve al over the cake and sprinkle with sliced almonds
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