Cranberry layer cake
Enter a value between 1-100
- 250 g piparkakkutaikinaa
- 1 prk Valio Luomu™ turkkilaista jogurttia
- 2 kananmunaa
- 1 dl sokeria
- 2 tl vaniljasokeria
- 2 prk (à 200 g) Valio Keittiön maustettua rahkaa luumu-kaneli
- ½ tl kardemummaa
- 1 pussi (200 g) pakastekarpaloita
- 1½ rkl perunajauhoja
- 0 kg piparkakkuja
- Pingota leivinpaperi irtopohjavuokaan (Ø 22 cm) reunaosan ja pohjan väliin.
- Kauli palloksi muotoiltu taikina levyksi. Painele se vuoan pohjalle ja reunoille, n. 3 cm:n korkeuteen.
- Sekoita jogurtti, munat, sokeri ja vaniljasokeri tasaiseksi seokseksi. Ota 2 1/2 dl seosta sivuun. Yhdistä loppuun jogurttiseokseen rahka ja kardemumma.
- Sekoita jäiset karpalot ja 1 rkl perunajauhoa kulhossa. Ripottele loppu (1/2 rkl) perunajauho piparitaikinapohjan päälle.
- Kaada rahkaseos kakkuvuokaan. Ripottele päälle karpalot. Valuta päälle jogurttiseos.
- Paista uunin alimmalla tasolla 175 asteessa 1 h 5 min tai kunnes kypsä.
- Anna jäähtyä. Irrota kakun reunat ohuella lastalla tai veitsellä ennen irtoreunan avaamista.
- Anna kakun vetäytyä jääkaapissa pari tuntia ennen tarjoilua.
- Koristele piparkakuilla.
doses
Base
- 250 g gingerbread dough
Filling
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1 pc
- 2 eggs
- 1 dl sugar
- 2 teaspoons vanilla sugar
- 2 jars (200 g each) Valio Keittioton spiced cottage cheese plum-cinnamon
- ½ teaspoon cardamom
- 1 bag (200 g) frozen cranberries
- 1½ tablespoons potato flour
For decoration
- 0 kg gingerbread
Base
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Step 1 Place baking paper between the edge and the base of a springform pan (Ø 22 cm).
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Step 2 Roll the dough into a disk, shaped into a ball. Press it onto the bottom and sides of the pan, to a height of about 3 cm.
Filling
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Step 1 Mix the yogurt, eggs, sugar and vanilla sugar until smooth. Set aside 2 1/2 dl of the mixture. Finally, add the cottage cheese and cardamom to the yogurt mixture.
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Step 2 Mix the frozen cranberries and 1 tablespoon of potato flour in a bowl. Sprinkle the remaining (1/2 tablespoon) potato flour over the gingerbread dough base.
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Step 3 Pour the curd mixture into the cake tin. Sprinkle with cranberries. Drizzle with the yoghurt mixture.
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Step 4 Bake on the lowest level of the oven at 175 degrees for 1 hour 5 minutes or until cooked.
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Step 5 Let cool. Loosen the edges of the cake with a thin spatula or knife before opening the loose edge.
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Step 6 Let the cake chill in the refrigerator for a couple of hours before serving.
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Step 7 Decorate with gingerbread cookies.
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Recipe nutritional content / 100 g
- 100 g
Protein
- 4,6 g
Carbohydrate
- 23,9 g
Fat
- 8 g
Saturated fat
- 4 g
Dietary fiber
- 0,8 g
Salt
- 0,1 g
The information is indicative.
NOTE! The nutritional information does not include the following ingredients:
- gingerbread
Recipe nutritional content / 100 g
- 100 g
Protein
- 4,6 g
Carbohydrate
- 23,9 g
Fat
- 8 g
Saturated fat
- 4 g
Dietary fiber
- 0,8 g
Salt
- 0,1 g
The information is indicative.
- gingerbread
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