Description of the preparation:
When cooking, pay attention to the fact that the diameter of the mold for the confit must be less than the diameter of the biscuit. When assembling the cake, fill the space between the confit and the mold with cream. When the cake is infused and soaked, the confit will thaw and will not leak due to the cream.
First of all, prepare the lingonberry confit. Since he will need to freeze. To do this, soak the gelatin in cold water for 20 minutes.
Grind lingonberries in mashed potatoes. Mix with sugar and starch and heat until the mixture thickens a little. Then remove from heat and stir in the swollen gelatin. Stir it to dissolve. Cover the detachable cake mold (18cm.) With cling film and foil. Pour the lingonberry confit into it and freeze. Then remove the frozen confit from the mold.
Now prepare the biscuit.
To do this, poppy poppy boiling water for 15 minutes. Then rinse it and drain all the water.
Beat eggs with sugar in a lush mass.
Bring the milk and butter to a boil so that the butter melts.
Stir in the flour flour with soda and hot milk mixture.
Then add the swollen poppy to the dough. Mix well until smooth.
Pour the dough into a mold (20cm in diameter) and bake in the oven at 180 degrees for 20-30 minutes.
Cool the finished biscuit and cut into 2-3 cakes.
While the biscuit is cooling, prepare the cream.
To do this, combine the eggs with sugar.
Add to them flour, sour cream and mix.
Then put the mass in a water bath and, with constant stirring, bring to a density. Then cool the cream to room temperature.
Whip the butter in a lush mass and mix the cooled custard into it.
Now collect the cake. Soak a little biscuits with sugar syrup or water.
To do this, put a little cream on one cake. Then a layer of lingonberry confit.
Put a ring around the cake and tighten to the desired diameter. Fill the space between the confit and the wall of the mold with cream. This is necessary so that the confit does not leak after defrosting.
Then smear the confit with a layer of cream and lay on top the second cake. The cake can be left in such a composition. And you can repeat all the layers again.
We put the collected cake in the refrigerator for several hours so that it freezes.
Remove the frozen cake from the mold and coat the top and sides with the remaining cream.
Decorate the finished cake to your liking.
Have a nice tea party!