Almond and Lingonberry Cake

Whip the egg whites with salt, vanilla paste, and sugar until stiff peaks form, about 10 minutes. Gently fold in the almond flour.

Transfer the batter to a piping bag, pipe into a 16 cm ring/pan, and bake at 170°C (340°F) for 20-25 minutes using conventional top-and-bottom heat.

For the ganache, bloom the gelatin in water. Combine the chocolate and condensed milk in a tall cup.

Warm the heavy cream (do not boil!) and dissolve the gelatin in it, pour over the chocolate, and let sit for 1 minute.

Blend the ganache with an immersion blender, transfer to a container, press plastic wrap directly onto the surface, and refrigerate for 8 hours.

After the ganache has set, whip it on low speed for 1-2 minutes while keeping it chilled.

For the confit, combine the lingonberries with sugar and pectin, stir, simmer for 1-2 minutes, blend until smooth, and let cool.