Delicious Apple and Lingonberry Cake Recipe

Beat the *eggs* with *salt* and *sugar* on high speed until the mixture becomes light and triples in volume.

In a separate bowl, combine *flour*, *baking powder*, *cinnamon*, and *nutmeg*. Sift the dry ingredients and then mix in the *chopped walnuts*.

Gradually fold the dry mixture into the egg mixture in three parts, ensuring not to overmix to keep the batter airy.

Bake the biscuit in an 18 cm (7 inch) cake tin for approximately 40 minutes at 160-165°C (320-330°F), or until a toothpick comes out clean.

Invert the biscuit onto a wire rack to cool completely before removing it from the tin.

Dissolve the *gelatin* according to the package instructions.

Puree the *lingonberries* with an immersion blender until smooth, then strain through a fine sieve.

Combine the lingonberry puree with *sugar* and heat over medium heat.

Once boiling, stir in the cornstarch mixture and cook for about 2 minutes until thickened. Remove from heat.

Immediately add the **dissolved gelatin** and mix thoroughly.

Pour into a 14 cm (5.5 inch) mold and freeze until set.

Slice the *apples* thinly, then toss with *sugar* and *butter*. Cook over medium heat.

Saute the apples for several minutes until they reach a caramel color, stirring constantly.

Remove from heat and allow to cool.

Mix all ingredients until well combined.

Beat the cold *cream cheese*, *sugar*, and *room temperature butter* with a mixer on medium speed until smooth and well combined.