Swedish almond torte

Name: Swedish almond torte
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 10
Ingredients: 6 Eggs (Gr. M); 150 g Whipped cream; 150 g + 150 g sugar; 150 g ground almond kernels (with skin); 50 g flaked almonds; 300 g Schmand; 125 g mixed berries (e.g. raspberries, blueberries); 2 TABLESPOONS red fruit jelly (e.g. currant jelly); 7-10 Tbsp Cling film; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
not easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 10

6 Eggs (Gr. M)
150 g Whipped cream
150 g + 150 g sugar
150 g ground almond kernels (with skin)
50 g flaked almonds
300 g Schmand
125 g mixed berries (e.g. raspberries, blueberries)
2 TABLESPOONS red fruit jelly (e.g. currant jelly)
7-10 Tbsp Cling film
baking paper

Directions

1
Separate the eggs for the cream. Chill the egg whites. Bring cream and 150 g sugar to the boil, remove from the heat. Approx. 1⁄3 Stir hot cream in a thin stream under the egg yolks (Attention: the egg curdles quickly!).
2
Stir the egg yolk cream into the pot to the remaining cream. Thicken for about 5 minutes at very low heat, stirring slowly along the bottom of the pot with a wooden spoon (do not let it boil!). Decant the cream.
3
Cover directly with foil and let it cool down.
4
Preheat the oven for the floors (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line the bottom of a springform pan (20 cm Ø) with baking paper. Beat the egg whites until stiff, sprinkle with 150 g sugar.
5
Divide mass into thirds. Lift 50 g of ground almonds per base at 1⁄3. Smooth in the mould. Bake in a hot oven for about 15 minutes. Remove from the oven.
6
Carefully remove from the edge of the mould with a knife, remove from the mould and let it cool down. Clean the mould. Prepare and bake the 2nd and 3rd base in the same way.
7
Roast the flaked almonds in a pan without fat until golden yellow, let them cool down. Whip the sour cream with the whisks of the mixer. Gradually stir into the egg cream. Peel the baking paper from the almond bases.
8
Spread each floor with approx. 1⁄3 cream. Place the floors on top of each other. Sprinkle cake with almonds, up to approx. 1 tbsp. Cover and leave to cool for about 4 hours, better overnight.
9
For serving, select the berries, wash and drain if necessary. Warm the jelly and mix with the rest of the almonds and berries. Decorate the cake with it.