Schwarzplententorte

Preheat the oven to 160°C (conventional) and grease a springform pan.

Beat the soft butter with 150 g sugar, vanilla sugar and the egg yolks in a bowl until creamy.

Mix Schwarzplenten flour and grated almonds in a second bowl.

Add the flour–almond mixture to the butter mixture and stir in briefly but thoroughly.

Whip the egg whites until half-stiff, sprinkle in the remaining sugar and continue beating to stiff peaks until a cut from a knife remains visible in the meringue.

Gently fold the meringue into the batter in 2–3 portions.

Pour the batter into the prepared springform pan and smooth the surface.

Bake in the preheated oven for about 60 minutes.

Remove the cake from the oven, let it cool briefly in the pan, then transfer to a wire rack to cool completely.

Slice the cake horizontally once, spread with lingonberry jam, reassemble and dust with powdered sugar.

Serve with whipped cream.