Lingonberry Cream Torte



Separate egg yolk from egg white. Whip egg yolk, 75g icing sugar, and the water into a creamy mass. Add orange peel. Whip egg white stiff and slowly add the rest of the icing sugar. Add to the egg yolk mass. Mix flour, starch, baking powder and cocoa and top the mass with it. Stir very carefully. Grease spring form, put the mass in and bake in the preheated oven at 200º for 35 minutes.
Cut the baked pastry case twice horizontally. Whip cream with stabilizer, sugar, and vanilla sugar very stiff. Take half and add 2/3 of the lingonberries. Put rest of the cream in the fridge.
Spread the lingonberry cream on the first pasty case, lay the second on top and repeat. Put third one on top. Spread rest of the cream carefully all around. Decorate with cream roses. Decorate the rest of the lingonberries into these cream roses. Decorate the cake with flaked chocolate.

INGREDIENTS

Baked pastry case
3 eggs
3 tbsp hot water
125g icing sugar
grated orange peel of 1 (organically grown) orange
60g flour
60g starch
1 tsp baking powder
30g cocoa
450g Maintal Lingonberries
3/8l cream
2 pck stabilizer "Whip it"
1 tbsp sugar
1 tbsp vanilla sugar