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Ziller Valley Lingonberry Cake
Ingredients:
140 g butter (plus additional for the pan)
230 g sugar
1 pack vanilla sugar
6 eggs
250 ml whipped cream
2 Tbsp + 6 Tbsp gin
120 g flour (plus additional for the pan)
½ tsp baking powder
100 g coarsely chopped hazelnuts
200 g grated hazelnuts
1 jar d’arbo Wild Lingonberry Sauce
Directions:
Pre-heat oven to 350°F.
Cream the butter and the sugar and vanilla sugar, adding in the sugars gradually. Separate the eggs and then stir the egg yolks thoroughly into the creamed butter and sugar.
Sift the flour, mix with the baking powder and then, by the spoonful, alternating with the gin, stir into the cream mixture. Finally, add the finely ground hazelnuts and then carefully fold in the stiffly beaten egg whites from 6 eggs into the mixture.
Butter and sprinkle with flour the inside of a springform pan and pour in the mixture. Place on the lower third rack inside the oven and bake for about 50 minutes. After about 30 minutes, cover the torte with aluminum foil, as otherwise the surface may darken.
While still hot, place on a cooling tray. Once cooled, make two horizontal cuts to create three layers. Coat all three layers with d’arbo Wild Lingonberry Sauce, but first mix thoroughly with 6 Tbsp of gin. Now stack the layers on top of each other. Coat the edge of the torte with more lingonberry sauce, then sprinkle the coarsely chopped hazelnuts over the top and around the sides. Use foil or greaseproof paper to ensure that they stick firmly. Before serving, cover with 250 ml whipped cream.
