Rye Lingonberry Mousse Roll Cake
recipe

A delightful dessert featuring a rye-based cake filled with creamy lingonberry mousse.
Preparation Time: 45 minutes
Serving Size: 8 servings
Ingredients:
- 3 room temperature eggs
- 150 g sugar
- 100 g rye flour
- 1 tsp baking powder
- 200 g lingonberries (fresh or frozen)
- 200 ml whipping cream
- 50 g sugar (for whipped cream)
- 1 tsp vanilla sugar
Instructions:
1. Preheat the oven to 175°C (347°F).
2. Whip the room temperature eggs and 150 g of sugar together until light and fluffy.
3. In a separate bowl, mix the rye flour and baking powder, then gently fold it into the egg mixture.
4. Pour the batter into a baking tray lined with parchment paper and spread it evenly.
5. Bake in the oven for about 15-20 minutes, until the top is golden brown and the base is cooked through.
6. Allow the cake to cool slightly, then carefully turn it out onto a clean piece of parchment paper.
7. To make the lingonberry mousse, puree the lingonberries and fold them into the whipped cream, adding sugar and vanilla sugar to taste.
8. Spread the lingonberry mousse over the cooled cake and roll it up tightly using the parchment paper.
9. Let the rolled cake chill in the refrigerator before serving.
10. Slice into pieces and enjoy!
Nutritional Information (per serving):
Calories: 250
Protein: 4g
Carbohydrates: 35g
Fat: 12g
Fiber: 2g

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