Lingonberry Cake

Name: Lingonberry Cake
Yield: Yield: 4 cakes, 1 pound 8 ounces (680 g) each
Ingredients: finely ground bread crumbs or almond meal; Melted unsalted butter; 12 ounces (340 g) walnuts; finely ground bread crumbs or almond meal; 2 teaspoons (10 g) salt; 1 pound 2 ounces (510 g) granulated sugar; 5 eggs, at room temperature; 1 pound (455 g) lingonberry jam; 6 ounces (170 g) walnuts; 9 ounces (255 g) granulated sugar; 1 teaspoon (5 g) salt; 4 ounces (115 g) unsalted butter, at room temperature; 8 ounces (225 g) cake flour; 1 teaspoon (2 g) ground cardamom; 8 ounces (225 g) unsalted butter, at room temperature; 1 pound (455 g) cake flour; 2 teaspoons (4 g) ground cardamom; 1 teaspoon (2 g) ground nutmeg; 1 teaspoon (4 g) baking soda; 1 teaspoon (4 g) baking powder; 1¼ cups (300 ml) heavy cream, at room temperature; 1 cup (240 ml) buttermilk, at room temperature; ½ cup (120 ml) heavy cream, at room temperature; ½ teaspoon (2 g) baking powder; ½ teaspoon (2 g) baking soda; ½ teaspoon (1 g) ground nutmeg; 8 ounces (225 g) lingonberry jam; 3 eggs, at room temperature; ½ cup (120 ml) buttermilk, at room temperature

Preparation info

Yield:
4
cakes, 1 pound 8 ounces each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

You can easily substitute cranberry jam if lingonberry jam is unavailable. Or you can substitute raw IQF lingonberries or cranberries, in which case you will need to cook them first, adding some sugar. This tea cake provides a nice change of pace, as the lingonberries add a special slightly tart flavor and also keep the cake moist. I have a passion for these small northern berries which grow wild in many sunny openings in the Scandinavian forest and other northern regions. I would probably

Ingredients

Dessert
Cake
Vegetarian

Ingredients

Method