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.
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Facts: 21.1 oz. Product of Austria.
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Ingredients: 55% Lingonberries, Sugar, Lemon juice concentrate, Gelling agent: pectin. Keep refrigerated after opening.
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.
-
Facts: 21.1 oz. Product of Austria.
-
Ingredients: 55% Lingonberries, Sugar, Lemon juice concentrate, Gelling agent: pectin. Keep refrigerated after opening.
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.
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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
