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Lingonberry Layered Cake


Super thin layers of soft sponge are alternated with wild lingonberry jam and topped with dark chocolate – pure deliciousness!


Lingonberry Layered Cake is called Layered Cookie in Estonia, but it really is more a cake than cookie. Super thin layers of soft sponge are alternated with organic lingonberry jam* and topped with dark chocolate – can’t call it anything other than pure deliciousness! This treat is one of the baker’s favorite and excellent enjoyed with cup of tea or coffee any time of the year. Although we at the bakery love Lingonberry Layered Cake too much to only enjoy small slices, it is perfect cut in smaller portions and shared with friends when just a bite of sweetness does the trick. Food is always better when shared:).

Keep at room temperature four couple of days, or refrigerate for longer shelf life. This cake can be frozen, but chocolate will lose it’s shine when thawed.


*Lingonberry is a wild berry that grows in woodlands and moorlands in Northern Hemisphere. In Estonia it’s used similarly to cranberries in US. Jams are paired with roast or blood sausages, berries are added to fruit jams, cakes, desserts, and more. Lingonberry’s flavor is similar to, yet more complex than cranberry presenting notes of sweet, bitter, and tart. We use wild lingonberry jams from either Sweden or Austria.

Contains: dairy, eggs, wheat.
No nuts.

Available in slices (not for Christmas orders), in 1/8th (medium) and in 1/4th sheet size (large).

Additional information


Small, Medium, Large


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