Cake
150g sifted flour
100g light brown sugar
60g melted butter
4 eggs, separated
Pinch of salt
Spices: teaspoon of ginger, teaspoon of vanilla sugar, ½ teaspoon of cinnamon, pinch of nutmeg, ground cloves, black pepper

Cream
360g powdered sugar
200g butter, room temperature
60ml heavy cream
1 tablespoon cocoa powder
Pinch of ginger, cinnamon, nutmeg

Lingonberry preserves

Preheat the oven to 160 C. Line a 22x30 cm baking tray with parchment paper. Mix flour with salt and spices. Beat the sugar and egg yolks, using a mixer, until light and airy. Add butter and beat until uniform. Stir in the flour.
Beat the egg whites until stiff. Gradually add into the dough. Even the dough out on the tray and bake for 10 minutes. Cool slightly, cover with parchment paper, roll up and seal carefully. Refrigerate for 20 minutes.

Beat butter using a mixer. Add cocoa powder, spices, and powdered sugar. Beat for five minutes. Add heavy cream and beat for another 30 seconds. Refrigerate.
Unroll the cake carefully, spread with lingonberry preserves, and roll up tightly.
When the cream is chilled and firm, frost the roulade. For best results, do it on the next day.
Decorate with glazed cherries, physalis and sugar pearls.