1. Preheat the oven to 180°C (350°F).

2. In a food processor or blender, grind the almonds into a fine powder. Transfer to a large mixing bowl.

3. In a separate bowl, whisk the egg whites and sugar until stiff peaks form.

4. Gently fold the egg white mixture into the ground almonds until well combined.

5. Pour the batter into a greased and floured cake pan.

6. Bake for 25-30 minutes or until golden brown and firm to the touch.

7. Allow the cake to cool completely before carefully slicing it in half horizontally.

8. Spread a layer of saffron cream on the bottom half, followed by a layer of lingonberries.

9. Place the top half of the cake on top and press down gently.

10. Refrigerate the cake for at least 30 minutes to allow the flavors to meld together.

11. Using a sharp, serrated knife, slice the cake and serve. Handle the knife with care to avoid injuries.