Heat the oven at 355°F
Grease a 9 inches round cake pan.
Melt the butter in a saucepan then let it cold.
In a bowl whisk together yolks and brown sugar, beat until frothy.
Pour in the butter and whisk again then sift in the flour, the almond meal, salt and almond extract.
Stir just enough to eliminate all the lumps.
In another bowl beat egg whites, when fluffy add cane sugar, little by little, until you have a smoothy and shiny meringue.
Fold in the meringue into the cake batter, then pour the batter into the cake pan.
Bake for 30- 40 minutes.
Remove the cake from the oven, let cool, then remove the cake from the pan.
To prepare the caramel: bring milk cream and dark brown sugar to a boil then reduce heat and let it simmer for about 40 minutes.
It is ready when it sticks to a spoon.
Let the caramel cool a little but not too much or it will be to thick to be spread on the cake.
Cover the cake with the caramel and decorate with lingonberries.
Mix by hand or with a mixer all the dough ingredients.
Make a smooth loaf and wrap it in cling film, let it rest in fridge for at least 4 hours.
For the chocolate cream: bring butter and milk cream to a boil, add the chocolate, remove from fire and mix until chocolate is weel melt.
Preheat ovn at 360°F.
On a slightly floured surface spread the dough with a rollpin.
You should end with a disk of about 30 cm diameter.
Brush the disk with chocolate cream then sprinkle with all the filling ingredients.
Cut the disk in 12 cloves and roll them croissant- like.
Put them on a baking tray.
Mix yolk and water, brush the rugelach then sprinkle with caster sugar and cinnamon.
Bake for about 20 minutes until rugelach become gold.
Wait at least 10 minutes before tasting.
Mettete i rugelach su una teglia e infornate per circa 20 minuti, fino a quando sono ben dorati.
Lasciateli raffreddare una decina di minuti almeno prima di assaggiarli.