Bring all the ingredients except for the sour cream to a boil and let the mixture cool to room temperature before adding the sour cream. Freeze the mixture and churn in an ice cream machine. (If making your own ice cream seems complicated, you can use your choice of ready made ice cream instead!)
Melt the butter and combine with the eggs. Add almond powder, icing sugar and wheat flour. Whip the egg white and caster sugar to a fluffy meringue. Fold the meringue into the batter. Spread the batter thinly onto a silicone sheet and bake for 7 minutes at 200°C. Flip the cake onto a sheet of cling film covered with sugar. Spread the fillings onto the cake and roll according to instructions.
Roast the almonds in a pan. Add the butter and fry it until brown. Pour the mixture onto a tray and place in the fridge to cool down. Combine the almond butter with the cream cheese.
Stir the cloudberries with the icing sugar.
Roast the white chocolate for 15 minutes in an oven at 150°C. Let it cool. Use a hand blender to mix the chocolate with the cream for 10 seconds (not too long or the cream might separate). Pour into a piping bag and keep cool until serving.
Scrape the vanilla out of the pod and let all ingredients boil for 5 minutes on medium heat. Leave to infuse until serving.
Combine all ingredients and crumble the dough onto a silicone sheet. Bake 10 minutes at 160°C.
Boil all ingredients for 10 minutes on medium heat. Mix in a blender until smooth and pour the mixture into a piping bag. Keep cool until serving.