Swedish Almond Cake
Baking and Desserts | European cuisine
⏳ Time
1 hour + 4 hours
🥕 Ingredients
6
🍽️ Servings
8
Description
Swedish Almond Cake
Ingredients
- Chopped almonds - 3.5 oz
- Chopped almonds - 7.1 oz
- Farm fresh eggs - 4 pieces
- Sugar - 8.5 oz
- 10% cream - 3 fl oz
- Butter - 7.9 oz
Step by Step guide
Step 1
Preheat the oven to 175°C (350°F). Line two standard baking sheets with parchment paper. Grind the almonds into crumbs. Toast the almond flakes in a dry skillet until golden.
Step 2
Separate the egg whites from the yolks. Place the yolks in a saucepan, add 80 g of sugar, 100 ml of cream, put on the stove, and whisk with a hand whisk over medium heat until thickened (do not let it boil).
Step 3
Remove the saucepan with the cream from the heat and place it over a cold water bath. Continue whisking. Cut 225 g of softened butter (taken out of the refrigerator in advance) into pieces and combine it with the cream. Whip everything until smooth. Place the resulting cream in the refrigerator.
Step 4
Whip the egg whites. Towards the end of whipping, gradually add 120 g of sugar. Continue whipping until stiff peaks form. Gently and gradually fold in 200 g of almond crumbs into the egg whites.
Step 5
Divide the batter in half and form a cake layer with a diameter of 22 cm on each baking sheet. Place both baking sheets in the preheated oven at the same time – the first baking sheet on the second shelf from the top, and the second on the first shelf from the bottom. After 10 minutes, swap their positions and bake for another 10 minutes.
Step 6
Remove the cakes from the baking sheets along with the parchment paper (do not remove the cakes from the paper), and sprinkle 20 g of sugar on each baking sheet (where the cakes were placed).
Step 7
Invert the cakes onto the sugar and carefully remove the parchment paper (be careful, as the still-warm cakes are fragile and may break). Leave to cool completely.
Step 8
Spread half of the cream on one cake layer, place the second layer on top, and cover the top and sides with the remaining cream. Sprinkle the cake (top and sides) with almond flakes and refrigerate for at least 6 hours (preferably overnight).
Step 9
Sweet tooths may enjoy a dessert option covered not with almond flakes but with chocolate. In that case, I recommend using Swedish Daim chocolate, melting it, and spreading it over the entire surface of the cake. It will be very delicious.
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