Darbo Lingonberry Layer Cake

Ingredients for 12 pieces:

• ½ l milk
• 150 g butter/margarine
• salt
• 250 g flour
• 6 eggs (small/med)
• 100 g almond flakes
• 5 leaves white gelatine
• 150 g full milk yoghurt
• 2 tsps cinnamon
• 30 g icing sugar
• 400 ml whipped cream
• 400 g Darbo All Natural Lingonberry Compote
• Preparation: 1 ½ hours (plus cooling times)

Method:

Place the milk and butter or margarine, plus a pinch of salt, in a saucepan and bring to the boil. The butter must be fully melted. Tip the sifted flour straight into the saucepan (otherwise lumps form) and stir well into the milk and butter/margarine mix using a wooden spoon. Heat the floury mixture over a medium heat, stirring well with the wooden spoon until the dough separates from the edge of the saucepan as a smooth, gleaming dough and a white coating can be seen on the base of the pan. Fill a cool bowl with the dough. Add one egg and then knead well using the kneading hook on a hand-mixer. Leave to cool for about 10 minutes.

Then, one after the other, knead in the remaining five eggs. Spread the dough in tin sizes on three pieces of baking paper. Sprinkle with almonds, then one after the other bake on the second shelf from the bottom of the oven at 200ºC for 15 minutes (Gas Mark 3, fan oven 12 minutes at 180º). Leave to cool.

Using a springform tin as a guide, cut out 3 circles 18cm in diameter. Soak 3 leaves of white gelatine in cold water. Mix together the yoghurt, cinnamon and icing sugar. Squeeze the water from the gelatine sheets, dissolve them over a gentle heat and stir into the yoghurt mix. Whisk the cream until stiff and fold in. Soak two sheets of gelatine, squeeze out water, dissolve and stir into the Darbo Lingonberry Preserve. Place a springform tin edge around a base. Layer ¼ of the berries, 1 base, ¼ of the cream, 1 base etc. Finish with a base. Leave to cool for one hour.

Per piece: 352 kcal, 6 g protein, 20 g fat, 35 g carbohydrate