Cream butter with brown sugar and egg yolks until very fluffy. Beat the egg whites to a beaten egg white and fold into the butter mixture with the whole grain spelt flour. Fill the dough into a prepared cake tin with a diameter of 26 cm and bake in a preheated oven at 170 °C for about 40 to 50 minutes. Allow the cake to cool, cut in half and fill with a mixture of cranberry jam and black elderberry jam. For the glaze, whip the egg whites with sugar, mix with the wild thyme and pour over the cake. To decorate, dissolve gelatine in buttermilk, stir in icing sugar and chill. Fold in whipped cream before the mixture sets. This mixture can be used to conjure up mountains and glaciers on the cake.