Swedish almond torte

Ingredients

Directions

1. 1

   Separate eggs. Set aside the egg white. Bring cream and 200 g sugar to the boil and remove from the heat. Mix 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) over a low heat for about 5 minutes until it becomes thick and creamy. DO NOT LET IT BOIL! Pour cream into a bowl. Cover directly on the surface with foil and let it cool down. Store butter at room temperature

2. 2

   Beat 4 egg whites until stiff, pour in 100 g sugar. Fold in 100 g ground almonds. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 18-20 minutes. Remove the base from the edge of the springform pan with a knife, remove from the pan and let it cool down. Prepare and bake the second base in the same way. Roast the flaked almonds in a pan without fat until golden brown, take them out and let them cool down

3. 3

   Whisk butter with the whisk of the hand mixer for 8-10 minutes until creamy. Gradually fold in the egg cream by the spoonful. Spread about 1/3 of the cream on a base and spread. Place the second base on top and spread the rest of the cream on top. Sprinkle the almond flakes on the cake immediately. Place in a cool place until serving. Dust with icing sugar

4. 4

   waiting time approx. 2 hours