Perfect date cake

12 pieces | Preparation time 2 hours | Oven temperature 175 °C

Tighten the baking paper onto the bottom of the springform pan (diameter 18 cm). Place baking paper strips on the rims.

Cut the dates into a few pieces. Boil the dates and coffee on low heat for about 10 minutes. If necessary, purée until smooth. Dice the fat and mix in with the date purée. Once the fat has melted, add the sugar and mix. Add the eggs and mix well. Combine the dry ingredients and add them to the dough. Stir quickly until smooth. Do not stir too much so that the dough does not toughen.

Pour the dough into a pan and bake at the bottom level of the oven at 175 °C for 60–70 minutes.

Check doneness with a small stick. Turn the cake over after it has cooled, wrap it in plastic wrap and allow it to rest in the refrigerator.

Prepare the lingonberry compote. Cook the lingonberries and sugar on low heat for 10 minutes. Allow to cool. Let set in the refrigerator for a few hours.

Prepare the foam. Cut the chocolate into pieces and put it into a microwave-safe bowl. Melt in the microwave oven at low power at short intervals, stirring occasionally. Foam the cream cheese, cream and caramel into a firm foam. Whisk the slightly cooled chocolate into the foam.

Assemble the cake. Cut the sponge into three layers. Place the bottom layer onto the serving dish with the cutting surface up. Spread about ½ dl of the foam on the layer and spoon half of the compote onto the surface. Place the middle layer on top of the filling and fill as above. Lift the last layer on top with the cutting surface down.

Apply the foam to the top and edges of the cake in a thin layer. Spoon the rest of the foam into a piping bag equipped with a piping tip and pipe it onto the edges of the cake. Garnish with chocolate and berries.

Tip: You can prepare the sponge and lingonberry compote the day before.