Almond and Lingonberry Cake

Whip the egg whites with salt, vanilla paste, and sugar until stiff peaks form (about 10 minutes).

Fold in the almond flour until combined.

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 on conventional top-and-bottom heat.

For the ganache: Bloom the gelatin in water. Combine the chocolate and condensed milk in a tall cup. Heat the cream (do not boil), dissolve the gelatin in it, pour over the chocolate, and let sit for 1 minute.

Process the ganache with an immersion blender, transfer to a container, cover with plastic wrap directly touching the surface, and chill in the refrigerator for 8 hours. After setting, whip the ganache on low speed for 1-2 minutes.

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