July 25th, 2017
From ScandiKitchen: Fika and Hygge, by Bronte Aurell
Preheat the oven to 180°C (350°F) Gas 4.
Melt the butter and set aside to cool a little.
Using a balloon whisk or a hand-held electric whisk, beat the egg with the caster/granulated and light brown soft sugar until light and fluffy.
Combine the dry ingredients in a separate bowl, then sift into the egg mixture and fold in gently. Add the melted, cooled butter and whole milk and fold again until incorporated.
Divide the mixture between the three prepared cake pans and bake in the preheated oven for around 15 minutes or until well-risen, golden brown and springy to the touch. A skewer inserted into the middle should come out clean. Turn the cakes out onto a wire rack to cool.
To make the icing/frosting, combine the butter, cream cheese and icing/confectioners’ sugar and beat on high speed using a stand mixer or a hand-held electric whisk until smooth. Drain the excess juice from the defrosted lingonberries, reserving a little, then add to the mixture.
Beat again until light and fluffy. Add a few drops of the juice at the end to give a pale pink colour to the icing/frosting.
To assemble the cake, place a sponge layer on your serving dish and spread over a layer of icing/frosting. Repeat the process with the second and third layers, reserving a generous layer of icing/frosting for the final layer. Scatter with more lingonberries to decorate.
Tip: If you don’t have three equal-sized pans you can bake this as one cake and then cut into three layers. Adjust the baking time to suit.