baking dish with a diameter of 20-23 cm # new year
Ingredients: Dough:, condensed milk, butter, salt, eggs, flour, ginger powder, soda, vinegar (I have apple cider), Cream:, cottage cheese fat. not less than 5%, salt, condensed milk, butter, powdered sugar, Filling:, lingonberries, sugar, pectin
Cooking method:
Stir condensed milk, a pinch of salt, ginger powder and melted butter with a whisk, add eggs, mix, add sifted flour, add slaked soda at the end. Bake in an oven preheated to 170-180C for about 25 minutes.
Combine lingonberries with sugar and pectin and bring to a boil with constant stirring. If the berry produces little juice when heated, you can add 1-2 tbsp. water. As soon as the lingonberries boil, turn off the heat and let cool completely.
For the cream, grind the cottage cheese with condensed milk with an immersion blender. Beat the softened butter with powdered sugar. Combine butter and curd mass with a spoon or at low speed with a mixer until a homogeneous cream is obtained.
Cut off the top of the cooled cake, chop it into crumbs. Cut the cake itself lengthwise into 3 parts. Lubricate the first cake with cream, then berry mass, again cake, cream, berries. Grease the top cake and sides with the remaining cream. The top of the cake can be decorated as desired, I have leftover lingonberries, pieces of candied ginger. Sprinkle the sides of the cake with the resulting crumb. Let the cake stand in the refrigerator for 2 hours before serving. Bon Appetit! For the video recipe, see the link: