Lemon Cranberry Cake

Ingredients

For the dough:

Butter 200 g

Sugar 200 g

Eggs 4

Sour cream 300 g

Baking powder 10 g

Flour 650 g

For the filling:

Lemon 1

Cranberries 400 g

Sugar 200 g

For the cream:

Cream 35% 400 ml

Sugar 150 g

For the soaking:

Water 75 ml

Sugar 100 g

Lemon juice

Pour boiling water over the lemon and let it sit for 30 minutes. Cream the butter with the sugar. Add the eggs and mix.

Add the sour cream and mix well. Add the baking powder and flour and knead into a soft dough.

 Grease a 26 cm springform pan (the recipe calls for a 26 cm pan) and pour in 1/3 of the dough.

To prevent the dough from sticking to your hands when you spoon it into the pan, wet your hands in cold water. Preheat the oven to 180°C and bake for 15-20 minutes. Bake 3 layers.

Slice the lemon into wedges, remove the seeds, and place in a blender. Grind. If you don't have a blender, you can put the lemon through a meat grinder.

Mix the cranberries with sugar (you can save a few cranberries for garnish). Add the grated lemon and stir.

To make the filling, pour water over the sugar and bring to a boil until the sugar is completely dissolved. Add the juice of half a lemon. Whip the cream and sugar. Brush the finished layer with half of the filling. Spread half the cranberries and lemon mixture. Spread with cream.

Top with the second layer of cake, spread with the remaining filling, cranberries, and cream. Top with the third layer of cake. Top with cream. Let the cake soak. Decorate to taste.

Enjoy!