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; 100 g Currants; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Bo Carpenter

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
100 g Currants
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

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 allow to cool
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 over the cooled cake. Wash the redcurrants, shake dry and remove the berries from the panicles. Spread the currants on the cream and chill for about 1 hour
4
waiting time approx. 1 1/2 hours