Swedish cake

Ingredients

Directions

1. 1

   Separate 4 eggs, cover the yolks and put them in a cool place. Mix 100 g almonds and 110 g sugar. Beat the egg whites until stiff, fold into the almond-sugar mixture in portions. Line the bottom of a springform pan (26 cm Ø) with baking paper.

2. 2

   Fill in the beaten egg white and smooth it down. Bake in the preheated oven (electric oven: 200°C/ gas: level 3) for 18-20 minutes. Remove the base from the edge of the springform pan with a knife, remove from the pan and let it cool down.

3. 3

   Prepare and bake the second base in the same way. In the meantime, roast the flaked almonds in a pan without fat until golden, remove from the pan and let them cool down. Melt the fat, (must not be hot).

4. 4

   Place the egg yolks, remaining sugar, cornstarch and melted fat in a pot. Whisk the mixture with the whisks of the hand mixer on the highest setting at low heat for about 25 minutes (until the mixture thickens).

5. 5

   Immediately spread 1/3 of the cream on one base and place a second base on top and spread the rest of the cream on top. Sprinkle the almond flakes on the cake immediately. Serve the cake decorated with cream tuffs as desired.