Whipped lingonberry pannacotta
Prepare the pannacotta. Defrost the lingonberries and strain through a fine-meshed sieve, saving the juice.
Heat the cream and jelly sugar for 2-3 min. Add the juice and simmer for 1-2 minutes. Cool and then wrap the pannacotta in cling film. Refrigerate overnight.
Prepare the gingerbread cake and heat the oven to 175°C. Beat the eggs and sugar until fluffy. Fold in the oil. Combine the dry ingredients and fold them into the batter.
Grease an 18 cm springform tin and pour the batter into it. Bake in the lower part of the oven for 35-40 minutes. Leave to cool for 10 minutes and then turn the gingerbread out upside down on a wire rack. Leave to cool covered with a tea towel.
Whisk the pannacotta whit an electric whisk to fluffy. Slice the gingerbread horizontally into three layers. Place the bottom layer on a cake dish and spread it with a layer of pannacotta. Add the next cake layer and another layer of pannacotta. Place the last cake layer on top.
Whisk all the ingredients for the caramel frosting together and place them in a piping bag. Spread a thin layer of frosting around the cake and top with the gingerbread biscuits. Top with frosting and lingonberries.
Decorating tips. Make your own gingerbread biscuits (Download template) or buy them ready-made and decorate with icing.
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