Lingonberry pie

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
4 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 250 g dark wholemeal bread
  • 7-10 Tbsp (from previous day)
  • 6 Eggs (size M)
  • 1 pinch Salt
  • 200 g liquid honey
  • 75 g grated carob fruit bar natural sweet
  • 50 g Whole-wheat flour
  • 2 TABLESPOONS Cocoa powder
  • 1 package Tartrate baking powder
  • 1 glass (370 ml; drained weight: 145 g) Cranberries in juice (no added sugar)
  • 3 (200 g each) Cup of whipped cream
  • 1/2 TEASPOON Agar Agar (available in health food shops)
  • 7-10 Tbsp Melissa leaves
  • baking paper

Directions

  1. 1

    Remove the rind from the brown bread and grate the bread finely, except for one slice. Separate the eggs. Beat the egg whites, salt and two tablespoons of water until stiff. Add 175 grams of honey while stirring.

  2. 2

    Stir in the egg yolk. Mix grated brown bread, 25 grams of grated carob, flour, cocoa and baking powder and fold into the egg mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper.

  3. 3

    Put the dough into the mould and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 45 minutes. Let the base cool down in the form upside down. For the filling, drain the cranberries.

  4. 4

    Beat 1 1/2 cup of cream with the remaining honey until stiff. Mix agar agar with four tablespoons of water and boil in a small pot for two minutes. Carefully stir into the cream. Fold in 2/3 of the cranberries.

  5. 5

    Remove the sponge cake from the mould and cut through twice. Place the bottom cake layer on a cake plate, spread with half of the cranberry cream, place the middle layer on top, cover with the remaining cranberry cream and the top cake layer.

  6. 6

    Chill the cake for an hour. Then whip the remaining cream until stiff. Fill 1/3 of the cream into a piping bag with star-shaped spout and set aside. Spread the remaining cream all around the cake.

  7. 7

    Sprinkle the remaining grated carob fruit on the edge of the cake. Spray cream tuffs onto the surface of the cake with the piping bag. Cut the remaining slice of bread into pieces. Decorate the cake with bread pieces, remaining cranberries and lemon balm leaves.

  8. 8

    Makes 16 pieces.

Categories & Tags

Cakes & PastriesexoticCakeCake