Almond and Lingonberry Cake

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

Fold in the almond flour gently until combined.

Transfer the batter to a piping bag and pipe or spread it evenly into a 16 cm ring or pan.

Bake at 170°C (340°F) for 20-25 minutes on conventional top-and-bottom heat.

Bloom the gelatin in cold water.

Combine the white chocolate and condensed milk in a tall vessel.

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

Blend with an immersion blender until smooth, pour into a container, cover with plastic wrap pressed directly onto the surface, and refrigerate for 8 hours.

Once set and chilled, whip the ganache on low speed for 1-2 minutes until creamy.

Combine the lingonberries (or another berry of choice) with the sugar and pectin, stir well, and simmer for 1-2 minutes.