Gluten Free Lingonberry-Apple Orange Hydrangea Cake
Gluten Free Lingonberry-Apple Orange Hydrangea Cake
Servings
10-12
dosesCooking time
15
minutesIngredients
- Cake base
2 eggs
0,5 dl cane sugar
0,5tspbaking powder
the grated rind of one washed orange
- Stuffing
5 sandwich leaf
2 dl whipping cream
2 dl flavoured orange cream
1,5 dl lingonberry jam
(cane) sugar
- Mica
1,5 dl orange juice
2 gelatin leaves
Preparation
- Swan Lake
- Beat the eggs and sugar until frothy, then add the dry ingredients and the crust mixture.
- Bake the base in a 20 cm loose baking pan at 175°C for 15 minutes.
- Stuffing
- Put the base back in the washed loose pan and moisten with orange juice.
- Then top with the filling, where the other ingredients are added to the whipped cream.
- Soak the gelatine in cold water for about 10 minutes in cold water.
- Squeeze the water out of the gelatine and melt them in the hot lingonberry juice, if you have a sugar-free lingonberry sorbet you can add about 0,5 dl (cane) sugar.
- Place the filling on top of the cake base and refrigerate for a few hours or overnight.
- Mica
- Soak the gelatine leaves and heat 0.5 dl orange juice and melt in the mixture.
- Add the rest of the orange juice and pour it over the frosted cake.
- Put back in the fridge
- The next day, remove the cake from the pan and decorate as you wish.
- The cake is nice and tart.
