Product Description
Lingonberry Sauce is made with 55% lingonberries and a little water. Tart and fruity, it is perfect for spreading, cooking, or garnishing your meats with! Since 1879, Darbo has been using old family recipes to create the best jams, honeys, and sauces. Their dedication to selecting the best ingredients is why Darbo’s Wild Lingonberry Sauce uses only the finest wildly grown Lingonberries in Scandinavia. This complex fruit is a combination of sweetness, tanginess and tartness and can enhance dishes from breakfast to dessert. It is traditionally served alongside roasted poultry, pork, or wild game but it also makes delicious accompaniment to breakfast crepes or rich cheesecake. Darbo prides itself on their use of high quality ingredients which gives its products an “unmistakable taste”.
For BUCKWHEAT CAKE WITH WILD LINGONBERRY
Ingredients:
For the cake batter:
200 g buckwheat flour
150 g granulated sugar
50 g butter (melted)
5 eggs
Half an organic lemon peel
1 tsp. baking powder
Butter and buckwheat flour for the mould (springform)
Pinch of salt
Springform pan (diameter: 24 cm)
For the filling:
200 g Darbo all natural wild lingonberry sauce (tart)
For the glaze:
200 g Darbo all natural wild lingonberry sauce (tart)
250 ml whipped cream
Almond leaves (optionally roasted) for decoration
Preparation:
First brush the springform pan with butter and dust with flour. Beat the eggs along with sugar, lemon zest and a pinch of salt until foamy. Mix flour and baking powder and knead into the mixture. Heat the butter and add as last ingredient. Pour the mixture into the springform pan and smoothen until flat. Bake in a preheated oven at 180°C for about 40 minutes at medium heat.
Remove the cooled cake from the pan and cut horizontally into two layers. Spread 200 g of Darbo wild lingonberry sauce on one of the cake layers. Then put the two layers back together.
Glaze the top of the cake with the remaining 200 g of Darbo wild lingonberry sauce. Whip the whipped cream until thick and spread thinly on the side of the cake. Decorate with (roasted) almond pieces on the sides.
If so desired, serve with Darbo wild lingonberry sauce and/or some whipped cream.
WARNING: Consuming this product can expose you to chemicals including acrylamide, which is known to the State of California to cause cancer. For more information go to
www.P65Warnings.ca.gov/food.
Lingonberry Sauce is made with 55% lingonberries and a little water. Tart and fruity, it is perfect for spreading, cooking, or garnishing your meats with! Since 1879, Darbo has been using old family recipes to create the best jams, honeys, and sauces. Their dedication to selecting the best ingredients is why Darbo’s Wild Lingonberry Sauce uses only the finest wildly grown Lingonberries in Scandinavia. This complex fruit is a combination of sweetness, tanginess and tartness and can enhance dishes from breakfast to dessert. It is traditionally served alongside roasted poultry, pork, or wild game but it also makes delicious accompaniment to breakfast crepes or rich cheesecake. Darbo prides itself on their use of high quality ingredients which gives its products an “unmistakable taste”.
For BUCKWHEAT CAKE WITH WILD LINGONBERRY
Ingredients:
For the cake batter:
200 g buckwheat flour
150 g granulated sugar
50 g butter (melted)
5 eggs
Half an organic lemon peel
1 tsp. baking powder
Butter and buckwheat flour for the mould (springform)
Pinch of salt
Springform pan (diameter: 24 cm)
For the filling:
200 g Darbo all natural wild lingonberry sauce (tart)
For the glaze:
200 g Darbo all natural wild lingonberry sauce (tart)
250 ml whipped cream
Almond leaves (optionally roasted) for decoration
Preparation:
First brush the springform pan with butter and dust with flour. Beat the eggs along with sugar, lemon zest and a pinch of salt until foamy. Mix flour and baking powder and knead into the mixture. Heat the butter and add as last ingredient. Pour the mixture into the springform pan and smoothen until flat. Bake in a preheated oven at 180°C for about 40 minutes at medium heat.
Remove the cooled cake from the pan and cut horizontally into two layers. Spread 200 g of Darbo wild lingonberry sauce on one of the cake layers. Then put the two layers back together.
Glaze the top of the cake with the remaining 200 g of Darbo wild lingonberry sauce. Whip the whipped cream until thick and spread thinly on the side of the cake. Decorate with (roasted) almond pieces on the sides.
If so desired, serve with Darbo wild lingonberry sauce and/or some whipped cream.
WARNING: Consuming this product can expose you to chemicals including acrylamide, which is known to the State of California to cause cancer. For more information go to
www.P65Warnings.ca.gov/food.
Darbo is known for producing wonderfully delicious syrups! With this Lingonberry Syrup, you can craft the perfect beverage, making it as strong or ...
View full details
This Elderflower Syrup from Darbo is an intensely enjoyable flavor adventure! Use this Syrup to make delicious drinks or cocktails. Add 1 part Syru...
View full details
Darbo Jams are based on an old family recipe. Only using high-quality fruit, Darbo gently heats and stirs to preserve the natural flavor of the fru...
View full details
Darbo All Natural Jams are based on an old family recipe. Only using high-quality fruit, Darbo gently heats and stirs to preserve the natural flavo...
View full details
3:15PM Rose Fruity Milk tea is an instant Taiwanese milk tea flavored with rosehip fruits and aroma. After being fermented and roasted, the tea lea...
View full details
Call Us
Email Us
Disclaimer
While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists. Actual product packaging and materials may contain more and/or different information than that shown on our Web site. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. For additional information about a product, please contact the manufacturer. Yummy Bazaar assumes no liability for inaccuracies or misstatements about products.
Copyright © 2021 Yummy Bazaar.
