Ingredients:
(12 portions)
150g gingerbread biscuits
75g grease mixture

Filling:
2dl whipping cream
1 jar (250g) curd
1 jar (150g) créme fraîche
1dl sugar
3tsp vanilla sugar
1 bag (200g) lingonberry

Lingonberry sauce:
1 bag (200g) lingonberry
2dl water
½dl sugar

Instructions:
Put the gingerbread in the food processor and mix in the melted, cooled grease. Put the cling film on the bottom of a baking tin with a bottom which may be removed (diameter 24cm).
Press down the crumb mixture to the bottom and as high along the edges as possible. Put the baking tin in the fridge.
Whip the cream. Put the frozen lingonberries in the food processor but save some for decoration. Mix the curd, the créme fraîche, the sugar, the vanilla sugar, the whipped cream and the crushed lingonberries. Pour the mixture into the baking tin. Let the cake set in the freezer.