Cranberry cake with chocolate

12 servings

60 minutes

Lingonberry chocolate cake is an exquisite combination of tender layers soaked in sour cream dough, tart lingonberry jam, and velvety chocolate cream. The origins of this dessert trace back to Russian culinary traditions where berry fillings have always played an important role in baking. Lingonberries provide a sweet-tart balance that highlights the depth of dark chocolate flavor. Lemon cream adds a light citrus freshness, creating a refined layering of taste sensations. This cake is perfect for both cozy family tea times and festive occasions. After a night in the fridge, it achieves the ideal texture with soft layers infused with aromas. Served chilled, it reveals its creamy, chocolatey, and berry notes, leaving an unforgettable impression.

Energy value per serving

• Calories: 709.5
• Proteins: 11.2g
• Fats: 38.8g
• Carbohydrates: 78.8g

Ingredients

• Wheat flour: 4 glass
• Sugar: 1 glass
• Butter: 400 g
• Chicken egg: 3 pc
• Sour cream: 1 jar
• Slaked soda: 0.3 tsp
• Milk: 1 l
• Lemon: 1 pc
• Cocoa: 2 tbsp
• Vanillin: 0.5 tsp
• Dark chocolate: 100 g
• Lingonberry jam: 1 glass

Cooking steps

1. Preheat the oven to 200 degrees.

2. Prepare sour cream dough. To do this, mix 0.5 cup of sugar with 1 egg and 2 tablespoons of softened butter. Combine sour cream with milk and baking soda. Mix both mixtures and, while stirring continuously, add 3.5 cups of flour.

   Required ingredients:

   • Sugar: 1 glass
   • Chicken egg: 3 pieces
   • Butter: 400 g
   • Sour cream: 1 jar
   • Milk: 1 l
   • Slaked soda: 0.3 teaspoon
   • Wheat flour: 4 glasss

3. Divide the prepared dough into 6 parts and roll it out thinly. Bake the layers on a parchment-lined baking sheet and let cool.

4. Prepare the cream. To do this, mix 0.5 cups of sugar with 2 eggs, add 2 tablespoons of milk, and whip the mixture. Bring the remaining milk to a boil, remove from heat, and while constantly stirring, add the egg mixture. Heat again until the cream thickens. Remove the cream from the heat, add softened butter and vanillin. Divide the cream into 2 parts. Add cocoa to one and crushed lemon to the other.

   Required ingredients:

   • Sugar: 1 glass
   • Chicken egg: 3 pieces
   • Milk: 1 l
   • Butter: 400 g
   • Vanillin: 0.5 teaspoon
   • Cocoa: 2 tablespoons
   • Lemon: 1 piece

5. Assemble the cake by layering the lemon cream, lingonberry jam, and cocoa cream. Spread jam on the surface of the cake and cover it with melted chocolate.

   Required ingredients:

   • Lingonberry jam: 1 glass
   • Cocoa: 2 tablespoons
   • Dark chocolate: 100 g

6. Put the finished cake in the refrigerator overnight.