Celine is baking Lingonberry Cake...

This recipe is from "The Professional Pastry Chef by Bo Friberg".

It yields 2 cakes, 680 gr each.

Preheat your oven to 375F*.

You will need 2 rectangular fluted cake pans, but Celine used a regular one.

Melted butter and bread crumbs + almond meal mix for the pans .

Brush melted butter inside the pans then coat to pans with bread crumb mix. (put 3 Tbsp grounded almond and 3 Tbsp bread crumbs in a small Ziploc bag , shake well to make this mix. )

• 8 oz-225 gr Lingonberry jam


• 6 oz -170gr walnuts (or pecan)

Chop the walnuts to raisin size pieces and toast them lightly then let them cool down.

Beat together :

• 9oz-255 gr granulated sugar


• 1 tsp salt


• 4oz-115 gr unsalted butter @ room temperature

in a standing mixer for few minutes until well combined.

Sift together:

• 8oz-225 gr cake flour


• 1 tsp ground cardamom


• 1/2 tsp ground nutmeg


• 1/2 tsp baking powder


• 1/2 tsp baking soda

In an other bowl combine:

• 3 eggs


• 1/2 cup double cream


• 1/2 cup buttermilk ( all 3 need to be @ room temperature)

Incorporate the dry ingredients into the butter mixture in 2 addition, alternating with the cream mixture. Mix at medium speed 3-4 min. Stir the walnuts and the jam into the batter. Divide the batter between the prepared cake pans.

bake @ 375F* for 35 min. When its done unmold immediately and let the cakes cool.

You can store the cakes, wrapped in plastic, in the refrigerator for up to 1 week.

German Cake ( Alman Pastasi)

For the cake :

Part 1.

1/2 cup custard sugar

1 1/2 cups cake flour ( I used self-raising sponge cake flour)

1/2 tsp bi carbonated powder

1/4 tsp salt

Part 2.

2 eggs

1 tsp vanilla

1/2 cup plain yogurt

1/2 cup vegetable oil

Part 3.

3 Eggs Whites

1/2 tsp cream of tartar

1/2 cup granulated sugar

For the custard:

2 egg yolk

2 1/2 cups whole milk

4 Tbsp granulated sugar

1 Tbsp plain flour

1 Tbsp cornflour

1Tbsp rice flour

50 gr unsalted butter

2 Tbsp confectionery powder

1 fresh banana, mushed

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Pre heat your oven to 180*C/ 160*C fan forced. Line a 10'' or 25cm round baking tin with parchment paper.

Mix and sift twice Part 1 ingredients and set at a side.

Mix Part 2 ingredients and whisk it till well combined, and pale in color & fluffy.

For Part 3 ingredients, use standing mixer, place the egg whites in the bowl first, turn on the mixer, start from low to medium speed, when it is frothy add cream of tartar, increase the speed higher. When the whites getting to soft peek add the sugar gradually . And keep the mixer on till it is almost a firm peek.

Meanwhile make a well in part 1, add part 2 in a 3 batch and mix it with wooden spoon.

When part 3 is ready to use, fold in with that mix, again at lease 1/3 at the time.

When the batter is ready pour in the tin and bake immediately about 25 - 35 min. Should be light golden brown , and the knife comes out clean.

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While your cake is baking, start the custard. Mix all the ingredients except last 3, in a medium size saucepan, and whisk well, turn the heat on and cook it while stirring, till it becomes a thick pudding.

Pour in a bowl and add butter, banana & powder sugar, use a hand blander, whisk till it is cool down completely.

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After your cake is cooled off, slice horizontally in half, and spread your custard, place the top part of the cake, and decorate with confectionery sugar.