Lingonberry cake

You will need
  • For the test:
  • - 200 g flour
  • - 100 g sugar
  • - proteins from 3 eggs
  • For cream:
  • - 300 ml of cream
  • - 14 g of gelatin
  • - 160 g sugar
  • For filling:
  • - 250 g of cranberries
  • - 200 g of cottage cheese
  • For decoration:
  • - multi-colored confectionery dressing
Prepare the dough - whip proteins with sugar until smooth, then add the flour and knead the dough.
The resulting dough is divided into three parts, filled into molds and set to bake in the oven at a temperature of 200-220 degrees for 30-40 minutes.
Prepare the cream - 2/3 cream, beat with a mixer with 2/3 sugar, add the gelatin soaked beforehand and melted in warm water, and again beat everything until a homogeneous mass.
Prepare the filling - wash the lingonberries thoroughly, tilt it back into a colander to drain the water and dry it on a towel. Then pour the lingonberries in the cottage cheese and mix the resulting filling well.
On the surface of each cake lay out evenly cream, filling and form a cake.
Beat the rest of the cream with sugar and coat it with the top and edges of the product.

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