Cake with sour cream and lingonberry

Method

1. 01

   Soften butter rub it with sugar into a lush mass.

2. 02

   Kick the balls. Stir it up.

3. 03

   Add sour cream and beat with a mixer at low speed.

4. 04

   Separately mix cocoa, baking powder and flour. Sifter.

5. 05

   Combine the dry and liquid ingredients. Stir it well.

6. 06

   Divide the test into two equal parts. The bottom of the form for baking is covered with parchment, the sides of the form are lubricated with butter. Put in the form half the dough and bake the cake at a temperature of 180 degrees ~ 15-20 minutes. Check the readiness of the crust with a wooden sword - the dough should not stick to it.

7. 07

   While the cake is baked, prepare the cream. Beat the sour cream with sugar until the sugar is completely dissolved.

8. 08

   The finished cake cool on the grille, cut along into 2 equal parts.

9. 09

   Bake a second crust, cool and cut into small cubes.

10. 10

    Drink every cube in cream.

11. 11

    Collect the cake: on a flat dish, put one whole cake, lubricate it with cream.

12. 12

    Put on cream-lubricated cake half washed and dried lingonberries.

13. 13

    Then a layer of cream-soaked dough cubes and the remaining half of the berries.

14. 14

    Cover with a second whole crust, soak in cream. The top and sides of the cake decorate with crushed cookies and nuts.

15. 15

    Leave the cake for 1 hour at room temperature, then put it in the fridge overnight.

16. 16

    Have a nice tea party!