Preiselbeere Sahnetorte (Cowberry Cream Cake) is a traditional German recipe for a classic light chocolate and ground almond sponge cake served topped with cowberries (lingonberries) and cream. The full recipe is presented here and I hope you enjoy this classic German dish of: Cowberry Cream Cake (Preiselbeere Sahnetorte).
In a bowl, cream together the butter and sugar until pale and creamy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Stir in the cocoa, baking powder and ground almonds then turn into a greased and lined springform cake tin.
Transfer to an oven pre-heated to 170°C and bake for 30 minutes. Remove from the oven, allow to cool in the tin then turn the cake onto a wire rack to cool completely.
When cooled, spread the cowberries on top of the cake. Mix together the vanilla sugar and whipping cream then whip until stiff. Fold in the sour cream then carefully spread this on top of the cowberries.
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