Kitchen Stories: Lingonberry Torte

Refrigerator Torte with sponge fingers -savoiardi biscuits- pastry cream, white chocolate, cream cheese and lingonberry jam. A tasty combination of ingredients, light taste and as sweet as needed. Everything that suggests to have a successful outcome for a tasty delicious sweet treat.
Yours!

work: 1h:00′

time: 12h:00′

medium:

Ingredients (~10 servings) 300g (10.6 oz) milk 2 egg yolks 30g (1.1 oz) corn flour 170g (6 oz) sugar 300g (2×150g, 10.6 oz) cream cheese 100g (3.5 oz) white chocolate 200g (7.1 oz) sponge fingers 8 tbsp liqueur baileys 200g (7.1 oz) crème fraîche, cold 2 tbsp icing sugar	In a bowl add a small amount of milk, cornflour and 2 eggs. Beat them for a while all together to dissolve the cornflour.	In a nonstick saucepan boil the remaining milk with the sugar. Pour it in the egg mixture. Mix well and return the mixture to the saucepan to boil again. Boil the mixture, stirring constantly with a spatula until it thickens well and become a thick paste. Remove from heat.
Allow the cream to cool slightly and add the cream cheese. Mix the ingredients to be homogenized.	Chop the white chocolate and add to the warm cream. Mix well.	Invest the side of a hinged form, diameter 22-24 cm (8.7-9.1 in), with greaseproof paper. Spread in a row half of the sponge fingers. Sprinkle with half the amount of liquor and cover with half the amount of cream.
Repeat a second layer sponge fingers, and sprinkle them with the remaining liqueur and cover with the remaining cream. Put the form in the refrigerator while you make the whipped cream. Beat the crème fraîche with the icing sugar to stiff and fluffy whipped cream. Spread it carefully with a spatula over the cream pastry.	Put the form back in the refrigerator while you make the final layer of jam. Topping 400g (14.1 oz) jam lingonberry 10g (0.4 oz) gelatin powder 60g (2.1 oz) water	In a small bowl add the water and sprinkle in the gelatin powder to swell. In a saucepan over medium heat put the jam to heat up and melt. Add stirring the bloated gelatin.
When it has melted evenly remove from the heat and let it cool enough.	With a deep spoon spread carefully the warm jam over the whipped cream. Put the form in the refrigerator overnight to freeze well and unite the aromas and flavors of the cake.	When will be served unbuckle the form and remove the spring. Pull the release paper from the sides of the form. Put the cake on a platter and serve.