Ziller Valley Lingonberry Torte

Ingredients:

• 140 g butter
• 230 g sugar
• 1 pack vanilla sugar
• 6 eggs
• 0,25 l whipped cream
• 6 tbsps gin
• 120 g flour
• ½ tsp baking powder
• 2 tbsps gin
• 100 g coarsely chopped hazelnuts
• 200 g grated hazelnuts
• Butter
• Flour
• 450 g Darbo All Natural Lingonberry

Method:

Cream the butter and the sugar and vanilla sugar, adding in the sugars gradually. Separate the eggs and then stir the egg yolks thoroughly into the creamed butter and sugar.

Sift the flour, mix with the baking powder and then, by the spoonful, and alternating with the gin, stir into the cream mixture. Finally, add the finely ground hazelnuts and then carefully fold in the stiffly beaten egg whites from 6 eggs into the mixture.

Butter and sprinkle with flour the inside of a springform tin, pour in the mixture and bake on the lowest shelf of a pre-heated oven for about 50 minutes at 180º C. After about half-an-hour cover the torte with foil or parchment paper, as otherwise the surface may darken.

While still hot, place on a cooling tray and then once it has cooled make two horizontally cuts to create three layers. Coat all three layers with Darbo All-Natural Lingonberry Compote, but first mix thoroughly with 6 tbsps of gin. Now stack the layers on top of each other. Coat the edge of the torte with Darbo All-Natural Lingonberry Preserve and then sprinkle the coarsely chopped hazelnuts over the top and around the sides. Use foil or a piece of greaseproof paper to ensure that they stick firmly. Before serving, cover with ¼ l of whipped cream.