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Lingonberry Torte Recipe
|Unsweetened chocolate square||4|
|Almond extract||2 Teaspoon|
|Lingonberry jam||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Flour||1 Cup (16 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Butter cream frosting||1 Cup (16 tbs) (Coffee Variation)|
|Eggs||4 (Plus 1 Egg Yolk)|
|Sugar||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 4113 Calories from Fat 1286
% Daily Value*
Total Fat 152 g233.2%
Saturated Fat 64.2 g320.9%
Trans Fat 14.6 g
Cholesterol 1053.6 mg
Sodium 3046.4 mg126.9%
Total Carbohydrates 684 g228.1%
Dietary Fiber 22.7 g90.6%
Sugars 540.7 g
Protein 63 g125.4%
Vitamin A 28.4% Vitamin C
Calcium 144.1% Iron 175.4%
*Based on a 2000 Calorie diet
Cook over hot water until chocolate melts.
Sift flour, salt, and baking powder together and set aside.
Beat the eggs and additional egg yolk with a rotary or electric mixer until light and thick.
Add sugar gradually and continue beating hard until mixture is very smooth (hard beating at this point is imperative).
Stir in almond extract, then the chocolate milk mixture.
Sift flour mixture on top and fold in gently but thoroughly.
Pour batter into 2 greased 9 inch cake pans and bake in a preheated 350° oven for 10 minutes.
Reduce heat to 325° and continue baking 25 to 30 minutes, longer or until a toothpick inserted in the center comes out dry.
Cool several minutes, then invert on a cake rack to cool completely.
Spread lingonberry jam between layers.
Frost the top with Butter Cream Frosting, coffee variation.