👨‍🍳 Instruktioner

1. 1

   Preheat oven to 175°C (350°F). Grease and flour a 24cm (9-inch) springform pan.

   💡 Proffstips: Line the bottom with parchment paper for easy removal.
2. 2

   In a large bowl, whisk together eggs and granulated sugar until pale and fluffy.

3. 3

   In a separate bowl, whisk together flour and baking powder.

   💡 Proffstips: Sift flour to ensure no lumps.
4. 4

   Gently fold the dry ingredients into the egg mixture, along with vanilla extract. Do not overmix.

   💡 Proffstips: Fold in a figure-eight motion.
5. 5

   Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

6. 6

   Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

7. 7

   Once cooled, slice the cake horizontally into two or three layers.

   💡 Proffstips: Use a serrated knife for clean cuts.
8. 8

   Whip the heavy cream with powdered sugar until stiff peaks form.

9. 9

   Spread a layer of lingonberry jam on the bottom cake layer, followed by a layer of whipped cream. Repeat with subsequent layers.

   💡 Proffstips: Leave a small border of cake exposed to hold the jam.
10. 10

    Frost the top and sides of the cake with the remaining whipped cream. Decorate with toasted sliced almonds.

    💡 Proffstips: Chill the cake for at least 30 minutes before serving to allow the flavors to meld.