Sponge cake
3 eggs
225 g Dansukker Superfine Sugar
1 tsp Dansukker Vanilla Sugar
50 g butter
100 ml milk
210 g plain flour
2 tsp baking powder
1 tsp ground cardamom
1 pinch of salt
150 g frozen lingonberries

Coconut toffee glaze
25 g butter
70 g Dansukker Light Syrup
75 ml cream
70 g desiccated coconut
5 tbsp Dansukker Brown Sugar

Set the oven temperature to 175 °C.

Beat the eggs, sugar and vanilla sugar until white and fluffy.

Melt the butter in a saucepan, pour over the milk and mix together with the egg mixture.

Combine the flour, baking powder, cardamom and salt in a mixing bowl. Thaw the lingonberries and add to the flour mixture. Then carefully fold everything into the egg mixture.

Pour the mixture into a greased spring form, about 22 cm in diameter. Bake the cake in the centre of the oven for approx. 25 minutes.

Meanwhile, make the coconut toffee glaze. Melt the butter in a saucepan and stir in the remaining ingredients. Mix well and simmer for a couple of minutes.

Remove the cake after about 20 minutes. Set the oven at 200 °C and raise the shelf one notch. Spread the coconut toffee glaze over the cake. Return the cake to the oven and bake for a further 5-10 minutes until golden brown.

Remove the cake and leave to cool.