Swedish Mandelårta

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the cream, separate the eggs and put the egg whites in a cool place. Bring the cream and 200 g sugar to the boil, remove from the heat. Approx. 1⁄3 Stir hot cream with a whisk in a thin stream under the egg yolks (attention: curdles quickly!).

2. 2

   Stir the egg yolk cream into the pot to make hot cream. Thicken for approx. 5 minutes at very low heat, stirring slowly along the bottom of the pot with a wooden spoon ("to the rose").

3. 3

   Pour the cream. Cover directly with foil and let cool off.

4. 4

   In the meantime, line the bottom of a springform pan (26 cm Ø) with baking paper. Preheat the oven (electric cooker: 200 °C/ circulating air: 175 °C/gas: see manufacturer). For one base, beat half of the egg white until stiff and add 100 g sugar.

5. 5

   Fold in 100 g ground almonds. Smooth the mixture in the mould. Bake in a hot oven for 18-20 minutes. Carefully remove the base from the edge of the mould with a knife, remove from the mould and allow to cool.

6. 6

   Prepare and bake the second base in the same way.

7. 7

   Roast the flaked almonds in a pan without fat until golden brown, take them out and let them cool down. Whisk the softened butter with the whisks of the mixer for 8-10 minutes until creamy. Stir in cream cream by the spoonful.

8. 8

   Spread half the cream on a floor. Place the second base on top. Spread the rest of the cream on top. Sprinkle almond flakes on the cake. Keep cool until serving.

Nutrition Facts

KCAL
360 kcal

CARBS
26 g

FATS
24 g

PROTEINS
7 g