- 2 x eggs
- 200 g sugar
- 200 g oats
- 2 tbsp plain white flour
- 2 tsp baking powder
- 3 dl heavy cream
- 4 tbsp lingonberry jam
- Whisk eggs and sugar until eggy.
- Ad oatmeal, flour and baking powder.
- Pour over the mixture in a round cake tin (approx. 24 cm) lined with baking paper. Bake in the middle of the oven at 180 degrees celsius for about 25-30 minutes.
- Whip the heavy cream and ad the lingonberry jam. Cool the cake completely. Then spread the creme on top of the cake.