Lingonberry Mousse Cake with Caramel Crust
recipe

A delicious cake that combines a caramel biscuit base with refreshing lingonberry mousse, creating an irresistible flavor pair. Easy to prepare, perfect for a dessert at parties or for everyday enjoyment.
Preparation Time: 1 hour + chilling
Serving Size: 10-12 servings
Ingredients:
- 200 g digestive biscuits
- 100 g caramel sauce
- 75 g butter
- 300 g lingonberries
- 300 ml heavy cream
- 200 g cottage cheese
- 100 g sugar
- 4 gelatin sheets
- 100 ml water
- 1 tsp vanilla sugar
Instructions:
1. Crush the digestive biscuits into fine crumbs.
2. Melt the butter and caramel sauce in a saucepan. Mix it with the biscuit crumbs.
3. Press the mixture evenly into the bottom of a cake pan and place it in the refrigerator to set.
4. Soak the gelatin sheets in cold water for about 5 minutes.
5. Puree the lingonberries and strain to remove the seeds.
6. Whip the heavy cream until stiff peaks form, then fold in the cottage cheese, sugar, and vanilla sugar.
7. Heat 100 ml of water in a saucepan and add the gelatin sheets until dissolved. Stir in the lingonberry puree.
8. Gently combine the lingonberry mixture with the whipped cream.
9. Pour the lingonberry mousse over the biscuit base and smooth the top.
10. Allow the cake to set in the refrigerator for at least 3 hours or overnight.
11. Optionally, decorate with fresh lingonberries before serving.
Nutritional Information (per serving):
Calories: 250 kcal
Protein: 4 g
Fat: 12 g
Carbohydrates: 30 g
Sugars: 18 g

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