Lingonberry and White Chocolate Cake

10-12 portions

Bonne has introduced a delicious 100% lingonberry purée that contains pure lingonberry. Prepare a delicious white chocolate flavored cheesecake and use lingonberry purée to boil up a glazing. This refreshing combination is perfect for any autumn or winter occasion and can turn an ordinary weekday into a celebration.

Sponge:

200 g oatcakes
75 g melted butter
½ tsp. cinnamon

Filling:

6 sheets of gelatin
5 dl whipping cream
500 g mascarpone
150 g white chocolate
1 dl sugar
1 tbsp. vanilla sugar
½ dl water

On top:

5 dl Bonne Premium Lingonberry Purée
2 ½ dl jelly sugar

Place the oatcakes, melted butter, and cinnamon into a blender and mix to a crumble. Take a heart-shaped baking form or use a springform pan with a diameter of 22–24 cm. Cut out a piece of baking paper that corresponds to the size of the pan for the bottom. Place the pan onto a serving dish. Press the mixture onto the bottom of the pan. Place the gelatin sheets in cold water to soak. Whip the cream until whipped and mix in the mascarpone. Chop up the white chocolate onto a plate and melt in a microwave oven thirty seconds at a time, mixing in between, until the chocolate has melted. Mix the white chocolate, sugar, and vanilla sugar evenly into the filling. Bring water to a boil in a glass in a microwave oven, for example, and dissolve the pressed gelatin sheets in the water. Mix. Pour the filling into the pan and level it. Let the mixture settle for a few hours or overnight in the refrigerator. Prepare the lingonberry glazing. Pour the lingonberry purée into a pan and bring to a boil. Add the jelly sugar and let simmer for a few minutes. Cool down for a moment. Spoon the lingonberry glazing on top of the cake working near to the surface until the entire cake is beautifully glazed. Put the cake in the refrigerator and leave to gel for approximately one hour. Detach the cake from the pan by moving a knife around the edge and lift off the pan wall. Serve!

Recipe: Hellapoliisi