Swedish almond torte

Name: Swedish almond torte
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 6 Eggs (size M); 150 g Whipped cream; 150 g Sugar; 225 g Icing sugar; 225 g ground almonds with skin; 20 g flaked almonds; 100 g soft butter; 7-10 Tbsp Cling film; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

6 Eggs (size M)
150 g Whipped cream
150 g Sugar
225 g Icing sugar
225 g ground almonds with skin
20 g flaked almonds
100 g soft butter
7-10 Tbsp Cling film
baking paper

Directions

1
Separate eggs. Set aside the egg white. Bring cream and sugar to the boil and remove from the heat. Stir in the egg yolk with a whisk. 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. DO NOT LET IT BOIL!
2
Cover the cream directly on the surface with cling film and let it cool down. Whisk the egg white with the whisk of the hand mixer until stiff, adding icing sugar. Fold in 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: 175 °C/ gas: level 2) for about 25 minutes. Leave to cool in the mould. Roast the flaked almonds in a pan without fat until golden brown. Let them cool down. Stir butter until creamy. Add the egg cream by the spoonful. Remove the base from the mould and place on a plate.
3
Leave to cool in the mould. Roast the flaked almonds in a pan without fat until golden brown. Let them cool down. Stir butter until creamy. Add the egg cream by the spoonful. Remove the base from the mould and place on a plate. Spread the egg custard on the surface. Sprinkle with almonds and icing sugar
4
Waiting time approx. 1 hour