Swedish almond torte

COOK TIME
75 mins

TOTAL TIME
75 mins

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 the surface directly 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 a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) 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. Keep cool until serving

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
350 kcal

CARBS
26 g

FATS
24 g

PROTEINS
7 g