Soft cake with brown cheese
Soft cake with brown cheese
The soft cake for the big occasions!
Soft cake with brown cheese and lingonberries
Cake base:
(26 cm diameter)
6 eggs
150 g of sugar
180 g wheat flour
1 tsp baking powder
Beat eggs and sugar to a thick, light eggnog.
Weigh out the flour and sift the flour and baking powder.
Carefully fold it into the egg carton
with a spatula.
Grease a cake tin with a loose ring (26 cm)
and sprinkle with flour.
Pour in the cake batter.
Bake the cake in a preheated oven 170 g.
Cooking time approx. 40 min.
Cool the cake on a wire rack.
Dunk
0.5 dl milk
Fill
6 dl whipping cream
2 dl cranberry jam (cooked)
50 g grated brown cheese
Decorations
3 dl whipping cream
2 tablespoons cranberry jam (cooked)
2 tablespoons grated brown cheese
+ brown cheese balls (see page...)
This is what you do:
Whip cream from the cream
Divide the cake into three layers. Place the first cake base part back into the cake tin.
Soak it in a little milk, spread on half of the jam, sprinkle on 25 g of grated brown cheese and spread on half of the cream. Place the next part on and repeat. Add the last part, spread 1/3 of the cream on top, put the rest in a pastry bag with a tip. Spread the jam in the middle,
Spread cream around the roses and decorate with brown cheese balls and extra grated brown cheese.
Gluten-free sugar bread
6 eggs
3 dl sugar
1 dl potato flour
1 dl cornstarch
Recipe and photo from the Brunostboken - Ane Nordvik Hasselberg and Gry Nordvik Karlsen
English 
Norwegian