Lingonberry Mousse Cake with Crunchy Layer

In a saucepan, combine lingonberry puree with sugar and pectin. Heat the mixture until it reaches a boil, stirring constantly with a whisk. Boil for 20-30 seconds to activate the pectin before removing it from the heat.

Pour the confit into ‘half-sphere’ molds with a diameter of 3.5 centimeters (about 1.4 inches) and place them in the freezer to set.

Start by whipping 320 grams of cream until it resembles semi-soft ice cream, then refrigerate it. In a separate saucepan, bring 141 grams of cream to a boil and pour it over chopped milk chocolate and gelatin mass.

Blend the mixture using an immersion blender until smooth and let it cool to 31°C (87.8°F). Fold this mixture into the whipped cream gently to maintain its light texture.

In a bowl, combine both flours, cane sugar, and first portion of butter. Mix together until it forms a texture similar to wet crumbs. Spread this mix onto a baking sheet and bake at 160°C (320°F) for about 20 minutes.

Once baked, combine the crumbs while still warm with melted milk chocolate, hazelnut paste, and second portion of butter. Process until you achieve a smooth paste.

Spread the paste onto a silicone mat and freeze, then cut into 4x4 centimeter (1.6x1.6 inch) squares.

Combine the dry ingredients: almond flour, powdered sugar, and all-purpose flour with the eggs. Mix until smooth and uniform. In a separate bowl, beat egg whites with sugar until stiff peaks form and gently fold them into the batter.

Spread the mixture on parchment paper to form a rectangular shape approximately 30x20 centimeters (about 11.8x7.9 inches), and bake at 160°C (320°F) for around 25 minutes. Once baked, cut into 4x4 centimeter (1.6x1.6 inch) squares.

In a mold, fill with the milk chocolate mousse and create a small well in the center to place a portion of the lingonberry confit. Top with a frozen square of the crunchy layer and then add a square of the Joconde biscuit on top.

Freeze the assembled cake, and once solid, decorate it to your preference! A fun idea is to use heart-shaped plungers for embellishment to achieve a beautiful finish.