Swedish Almond Cake
Directions
- 1Preheat oven to 170C (340F). Grease two 8-inch (20cm) round cake pans with butter, line bottom with parchment paper. Grease the parchment as well, set aside.
- 2Preheat oven to 170C (340F). Grease two 8-inch (20cm) round cake pans with butter, line bottom with parchment paper. Grease the parchment as well, set aside.
- 3Preheat oven to 170C (340F). Grease two 8-inch (20cm) round cake pans with butter, line bottom with parchment paper. Grease the parchment as well, set aside.
- 4In a food processor, process the almonds into fine crumbs. You also can use store bought ground almonds.
- 5In a food processor, process the almonds into fine crumbs. You also can use store bought ground almonds.
- 6In a food processor, process the almonds into fine crumbs. You also can use store bought ground almonds.
- 7In a large clean bowl, place egg whites and a pinch of salt. Beat the egg whites with a pinch of salt until foamy, then gradually add the sugar, beat until stiff peak form.
- 8In a large clean bowl, place egg whites and a pinch of salt. Beat the egg whites with a pinch of salt until foamy, then gradually add the sugar, beat until stiff peak form.
- 9In a large clean bowl, place egg whites and a pinch of salt. Beat the egg whites with a pinch of salt until foamy, then gradually add the sugar, beat until stiff peak form.
- 10Gradually fold ground almonds into the meringue. Do not over fold.
- 11Gradually fold ground almonds into the meringue. Do not over fold.
- 12Gradually fold ground almonds into the meringue. Do not over fold.
- 13Divide the batter between prepared pans.
- 14Divide the batter between prepared pans.
- 15Divide the batter between prepared pans.
- 16Bake for 20-25 minutes.
- 17Bake for 20-25 minutes.
- 18Bake for 20-25 minutes.
- 19Allow to cool.
- 20Allow to cool.
- 21Allow to cool.
- 22In a bowl, whisk egg yolks with sugar and set aside.
- 23In a bowl, whisk egg yolks with sugar and set aside.
- 24In a bowl, whisk egg yolks with sugar and set aside.
- 25In a small saucepan bring the cream to a gentle simmer.
- 26In a small saucepan bring the cream to a gentle simmer.
- 27In a small saucepan bring the cream to a gentle simmer.
- 28Gradually pour hot cream into the egg yolk mixture while constantly whisking.
- 29Gradually pour hot cream into the egg yolk mixture while constantly whisking.
- 30Gradually pour hot cream into the egg yolk mixture while constantly whisking.
- 31Transfer the mixture back into the saucepan and cook until thicken, stirring constantly.
- 32Transfer the mixture back into the saucepan and cook until thicken, stirring constantly.
- 33Transfer the mixture back into the saucepan and cook until thicken, stirring constantly.
- 34Remove from heat, add vanilla extract and stir, transfer the mixture into a bowl, cover and place in the fridge for 1 hour.
- 35Remove from heat, add vanilla extract and stir, transfer the mixture into a bowl, cover and place in the fridge for 1 hour.
- 36Remove from heat, add vanilla extract and stir, transfer the mixture into a bowl, cover and place in the fridge for 1 hour.
- 37In a large bowl beat softened butter.
- 38In a large bowl beat softened butter.
- 39In a large bowl beat softened butter.
- 40Gradually add chilled cream and whisk until combined. Add 2-3 tablespoons at the time.
- 41Gradually add chilled cream and whisk until combined. Add 2-3 tablespoons at the time.
- 42Gradually add chilled cream and whisk until combined. Add 2-3 tablespoons at the time.
- 43Place one cake layer on a plate or cake stand, spread a layer of cream, then top with the second cake layer.
- 44Place one cake layer on a plate or cake stand, spread a layer of cream, then top with the second cake layer.
- 45Place one cake layer on a plate or cake stand, spread a layer of cream, then top with the second cake layer.
- 46Spread the cream on top and sides of the cake.
- 47Spread the cream on top and sides of the cake.
- 48Spread the cream on top and sides of the cake.
- 49Toast almond flakes on a dry pan, allow them to cool. Then, decorate the side and top of the cake with toasted almond flakes.
- 50Toast almond flakes on a dry pan, allow them to cool. Then, decorate the side and top of the cake with toasted almond flakes.
- 51Toast almond flakes on a dry pan, allow them to cool. Then, decorate the side and top of the cake with toasted almond flakes.
- 52Keep the cake in the fridge for at least 4 hours before serving.
- 53Keep the cake in the fridge for at least 4 hours before serving.
- 54Keep the cake in the fridge for at least 4 hours before serving.
Ingredients
- 4 Eggs whites
- 4 Eggs whites
- 4 Eggs whites
- 1 pinch Salt
- 1 pinch Salt
- 1 pinch Salt
- 75 g Sugar
- 75 g Sugar
- 75 g Sugar
- 140 g almonds or ground almonds
- 140 g almonds or ground almonds
- 140 g almonds or ground almonds
- 4 Egg yolks
- 4 Egg yolks
- 4 Egg yolks
- 75 g Sugar
- 75 g Sugar
- 75 g Sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Vanilla extract
- 1 teaspoon Vanilla extract
- 100 ml Cream
- 100 ml Cream
- 100 ml Cream
- 130 g Butter, softened
- 130 g Butter, softened
- 130 g Butter, softened
- 0 Sliced almonds
- 0 Sliced almonds
- 0 Sliced almonds
Equipment
food processorwhiskhand mixertwo 8-inch (20cm) round cake pansparchment paperovensmall saucepanbowl