Swedish apple-almond torte

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Refrigerate the egg whites. Bring cream and 200 g sugar to the boil, remove from heat. Mix about 1/3 of the cream with the egg yolks with a whisk, stir into the rest of the cream. Heat the mixture while stirring (with a dough scraper along the bottom) at low to medium heat for about 5 minutes until it becomes thick and creamy. DO NOT LET IT BOIL! Pour cream into a bowl. Cover directly on the surface with foil and let it cool

2. 2

   Peel, quarter, core and cut apples into pieces. Caramelise 2 tablespoons of sugar in a pot. Deglaze with lemon juice, add apples, cover and cook over medium heat for about 5 minutes. Drain in a sieve and let cool off. Beat about half of the egg whites until stiff, adding 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

3. 3

   Remove the base from the edge of the springform pan with a knife, remove from the pan and allow to cool. Prepare and bake a second base in the same way. Roast the flaked almonds in a pan without fat until golden, take them out and let them cool down

4. 4

   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 half of the cream on a base and spread. Spread apple pieces on top. Place the second cake base on top, press down carefully and spread the rest of the cream on top, sprinkle with almond flakes immediately. Chill for at least 1 hour

5. 5

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
370 kcal

CARBS
32 g

FATS
24 g

PROTEINS
7 g