What are lingonberries? They are small berries growing on shrubs like other berries. They live only in northern Norway for short time in the year. Their taste could not be clearly compared to other berries, for me it is something like gooseberries with orange zest. You can buy them as a jam in Ikea stores. I made the frosting of this jam and mascarpone cheese with whipped cream and it gave sweet – sour flavour to the whole cake. The lime – pistachio sponges are very tasty and match perfectly the frosting. Enjoy!
3 sandwich tins ø 7 inch
- 4/5 cup butter, softened
- 1 ¼ cup sugar
- 4 eggs
- zest of 1 lime
- juice of 1 lime (exactly 2 tablespoons)
- 1 ½ cups cake flour
- 2 ½ teaspoons baking powder
- ½ cup Greek yoghurt, plain
- ½ cup finely chopped pistachios
- 250 g lingonberries jam (available in Ikea stores)
- 375 g mascarpone cheese
- 200 ml whipping cream
Preheat oven to 330°F. Line tins’ bottoms with parchment paper.
Sponge: in the bowl of a stand mixer beat butter and sugar until light and fluffy. Gradually add eggs, beating after each addition. Add lime juice and zest along with the last egg. Mix the flour with baking powder and gradually add to butter mixture alternate with yoghurt. When the dough is ready add pistachios mixing shortly just until incorporated. Divide the mixture evenly among tins. Bake for 25-30 minutes (until the wooden skewer inserted into the center comes out clean). Cool on a wire rack.
Frosting: beat cream until stiff peaks. Gradually add mascarpone cheese and mix together. Add lingonberries jam and mix shortly until homogenous mixture.
Set aside 2 tablespoon of frosting for decoration. Place the first sponge on the plate and spread ¼ of frosting on it, cover with second sponge. Spread ¼ of frosting on it and cover with the third sponge. Spread the remaining frosting on the top and sides of the cake. The rest of the frosting place in a piping bag and pipe small rosettes on the top of cake and partially on sides.
Tags: lime, lingonberries, mascarpone, pistachio.