- 2354 gram light mucovado sugar
- 45 gram granulated sugar
- 150 gram room-temperature butter
- 2 st eggs
- 210 gram wheat flour
- 0.5 tsp salt
- 2 tsp baking powder
- 1.5 tsp ground ginger
- 2 tbsp cinnamon
- 0.5 tsp ground carnation
- 125 gram lingonberry jam, tube
- 100 gram fat yoghurt or sour cream
- 200 gram natural cream cheese
- 100 gram cream
- 90 gram icing sugar
- 3 tbsp freshly squeezed orange juice
- 0.5 pieze zest from orange
Garnish with fresh lingonberries and orange zest
A delicious Christmas cake, lovely frosting with a taste of orange which fits incredibly well with sour lingonberries.
Set oven to 175 °C (347°F) and grease a baking pan.
Assemble the assistant with beater bowl and balloon whisks.
Mix butter, muscovado sugar and regular sugar for at least five minutes. Add one egg at a time and whisk for a minute.
Mix together all dry ingredients and add to the egg mixture. Gently turn around until everything is well mixed.
Carefully add the lingonberry jam and yogurt, mix and pour into baking pan.
Bake in the bottom of the oven for about 45 minutes, allow to cool down on a baking sheet paper. Otherwise, the cake will easily stick to the substrate.
Assemble the assistant again with beater bowl and balloon whisks.
Whisk together all ingredients for your frosting, whisk until firm and creamy. You may want to add more orange juice.
Place the cake on a platter and spread out plenty of frosting, garnish with fresh lingonberries and orange peel.