Swedish almond torte

Name: Swedish almond torte
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 6 Eggs (size M); 200 g Whipped cream; 100 g Sugar; 1/2 TEASPOON Cornstarch; 100 g Icing sugar; 225 g ground almonds (with skin); 100 g soft butter; 2 TABLESPOONS Currant Jam; 100 g Currants; 7-10 Tbsp Fat and flour

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

6 Eggs (size M)
200 g Whipped cream
100 g Sugar
1/2 TEASPOON Cornstarch
100 g Icing sugar
225 g ground almonds (with skin)
100 g soft butter
2 TABLESPOONS Currant Jam
100 g Currants
7-10 Tbsp Fat and flour

Directions

1
Separate eggs. Bring cream and sugar to the boil. Mix egg yolks and starch. Stir cream vigorously with ⅓ Stir into the remaining cream. Heat up again at low heat while stirring for about 5 minutes until it becomes thick and creamy. Decant, cover surface directly with foil and cool down
2
Beat the egg whites until stiff, adding icing sugar. Fold in the almonds and fill the mixture into a greased rectangular tart tin (approx. 19 x 27 cm; lift-off base) sprinkled with flour. Bake the cake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 25-35 minutes. Remove the cake from the oven and let it cool down
3
Whisk the butter with the whisk of the hand mixer until light creamy. Stir in egg yolk cream by the spoonful. Spread the cream on the cooled cake
4
Heat the jam, pass through a sieve and allow to cool. Wash the currants, shake dry and scrape the berries from the panicles. Mix the currants and jam and spread on the cream. Chill the cake for about 1 hour
5
waiting time approx. 1 1/2 hours