Lingonberry Lemon Cake

For the cake, combine the eggs, sugar, salt and 5 tablespoons of water in a bowl and beat with an electric mixer for 10 minutes. Stir together the flour, almonds and baking powder. Add flour mixture to the egg mixture and fold in gently. Line a 26 cm (approximately 10 inches) springform pan with parchment paper. Evenly spread the dough in the pan. Bake in an oven preheated to 175°C (gas level 3) (approximately 350°F). Cool on a wire rack.

Brush with the cake with cointreau. 

For the cream, Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from the lemon. Mix lemon zest and juice with powdered sugar and yogurt. Dissolve gelatin according to package directions. Stir 6 tablespoons of the lemon mixture with the gelatin, then combine the gelatin mixture with the remaining lemon mixture. Chill for 15 minutes. Whip the cream until stiff. Fold the whipped cream into the lemon mixture. Marble the cream with the lingonberry sauce.