Mandeltårta

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate the eggs and collect 4 egg whites together. Chill the egg whites. Bring cream and 200 g sugar to the boil and remove from the heat. Stir 1/3 of the cream and egg yolk vigorously with a whisk, then mix with the rest of the cream.

2. 2

   Heat the mixture while stirring at low heat for about 5 minutes until it becomes thick and creamy - important: do not let it boil! Put the cream in a bowl. Cover directly on the surface with cling film and let it cool down.

3. 3

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line the bottom of a springform pan (26 cm Ø) with baking paper. Whip 4 egg whites until stiff, sprinkle with 100 g sugar.

4. 4

   Fold in 100 g ground almonds. Put the mixture into the mould and smooth it down. Bake in a hot oven for 15-20 minutes. Remove the base from the edge of the springform pan with a knife, remove from the pan and let it cool down.

5. 5

   Prepare and bake the second base in the same way.

6. 6

   Roast the flaked almonds in a pan without fat until golden, take them out and let them cool down. Whisk the butter with the whisks of the mixer for 8-10 minutes until creamy. Gradually fold in the egg yolk cream by the spoonful.

7. 7

   Spread about 1/3 of the cream on the first base and spread. Place the second base on top. Spread the rest of the cream on the cake and sprinkle the flaked almonds on top immediately. Keep cool until serving.

8. 8

   Serve dusted with icing sugar.

Nutrition Facts

KCAL
360 kcal

CARBS
27 g

FATS
24 g

PROTEINS
7 g