Swedish almond torte

Name: Swedish almond torte
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 6 Eggs (size M); 150 g Whipped cream; 300 g Sugar; 150 g ground almond kernels with skin; 50 g flaked almonds; 300 g Schmand; 125 g mixed berries, such as raspberries and blueberries; 2 TABLESPOONS Raspberry fruit spread without pieces and seeds; 7-10 Tbsp Cling film; baking paper

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 8

6 Eggs (size M)
150 g Whipped cream
300 g Sugar
150 g ground almond kernels with skin
50 g flaked almonds
300 g Schmand
125 g mixed berries, such as raspberries and blueberries
2 TABLESPOONS Raspberry fruit spread without pieces and seeds
7-10 Tbsp Cling film
baking paper

Directions

1
Separate eggs. Refrigerate the egg whites. Bring cream and 150 g sugar to the boil and remove from the heat. Mix about 1/3 of the cream and egg yolks with a whisk, stir into the rest of the cream. Heat the mixture while stirring (with a dough scraper along the bottom) at low heat for about 5 minutes until it becomes thick and creamy.
2
DO NOT LET IT BOIL! Pour cream into a bowl. Cover directly on the surface with foil and let it cool down.
3
Beat 2 egg whites until stiff, add 50 g of sugar. Fold in 50 g ground almonds. Line the bottom of a springform pan (20 cm Ø) with baking paper. Pour in the mixture and smooth it down.
4
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Take out of the oven, remove the base from the edge of the springform pan with a knife, remove from the pan and let it cool down on a cake rack.
5
Clean the springform pan and line the bottom of the pan with baking paper. Prepare and bake 2 more bases in the same way.
6
Roast the flaked almonds in a pan without fat until golden, take them out and let them cool down. Whip the sour cream. Gradually stir into the egg cream. Peel the baking paper from the bases. Spread approx. 1/3 of the egg cream and sour cream on one of the cake bases.
7
Place the second base on top, apply approx. 1/3 cream and spread. Also layer the 3rd base and the remaining cream on top. Sprinkle with flaked almonds, except for 1 tbsp. Cover the cake and leave it to cool for about 4 hours, preferably overnight.
8
Select the berries, wash and drain if necessary. Mix the berries with the fruit spread and 1 tbsp. flaked almonds. Place the berry mixture in the middle of the cake.