Christmas chocolate cake with lingonberries

Preparation

1. Separate eggs. Add 3 egg whites and 3 tablespoons of cold water into one bowl and the same into a second, and whip until stiff while gradually adding 100 g of sugar into each bowl. Mix in the egg yolks one after another into the beaten egg white. Mix flour, baking soda and cacao and sieve over the mixture. Add the flour mix and the nuts. Fill the mass into 2 greased springform pans (each with 20 cm Ø), spread out smoothly and place into a pre-heated oven beside each other (electric oven: 175°C/ circulating: 150°C/ gas: please see manufacturer information) and bake for approx. 20 minutes. Take the sponge cakes out of the oven, remove from the forms and place on a cake rack to cool. 2. Stir the Wild Lingonberries Selection until smooth. Whip cream, liqueur and 2 tbsp. sugar until stiff, gradually sprinkle in cream stiffener. Mix in the chocolate flakes. Cut each sponge cake twice. Place a cake ring around the cake base. Spread 1/4 of the lingonberries on the sponge cake.

2. Place the sponge cake base on top and spread with half of the cream.

3. Place the sponge cake base on top and spread with 1/4 of the lingonberries.

4. Place the sponge cake base on top and spread the remaining cream on top. 3. Cut out small stars from the last sponge cake base (cover). 5. Spread 1/4 of the lingonberries on the sponge cake base and finish off with the star cover. Fill the star holes with the remaining lingonberries. Place in the fridge for approximately 1 hour. Dust the cake with icing sugar prior to serving. Dust the cut-out stars with cacao and decorate the cake with them.

Preparation time: approx. 1 hour. Waiting time: approx. 3 hours.
Each piece of cake has approx. 1760 kJ, 420 kcal. Protein 8 g, Fat 21 g, Carbohydrates 50 g