Swedish Almond Cake




Rating: 3.1818 / 5.00 (33 Votes)


Total time: 5 min

Servings: 16.0 (servings)

Floors:







Cream:








For sprinkling:





At will:






Instructions:

Whip half of the egg whites until stiff. Mix half of the almond kernels and half of the sugar. Fold into the whipped cream in portions.

Line the bottom of a springform pan with parchment paper. Smooth the dough in it. Bake in a heated oven at 200 degrees for 18-20 minutes. Remove from the pan. Bake a second cake in the same way. Roast the almond flakes until golden and cool.

Melt the fat in a water bath (do not get too hot). Fold in sugar, cornstarch and egg yolks. Beat the mixture with the whisk of a hand mixer at low temperature for 20-25 minutes until the cream becomes thick.

Spread 1/3 of the cream on one cake layer. Place second cake layer on top. Quickly spread the rest of the cream over the cake and sprinkle with almond kernels. Decorate with powdered sugar and cream puffs if desired.

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