20/06/2021
For today's 🍰😋 we have a fun recipe for a summer and creamy cake: Swedish Almond Cake or "Mandeltårta"❣️
Ingredients:
For the cake->
- 4 Eggs whites
- Pinch Salt
- 75g Sugar
- 140g ground almonds
For the cream->
- 4 Egg yolks
- 75g Sugar
- 1 teaspoon Vanilla extract
- 100ml Heavy cream
- 130g Butter, softened
For decoration->
- Sliced almonds
Directions:
- Make the cream: separate the egg yolks from the whites and in a bowl, whisk yolks with sugar and set aside. In a saucepan bring the heavy cream to a gentle simmer. Gradually pour hot cream into the yolk mixture while constantly whisking. Transfer the mixture back into the saucepan and cook until thicken, stirring constantly. Remove from heat, add vanilla extract and stir, transfer the mixture into a bowl, cover (!!) and place in the fridge for 1 hour.
- Make the cake: preheat oven to 170C°. In a large clean bowl, place egg whites and pinch of salt. Beat the egg whites with a pinch of salt until foamy, then gradually add the sugar, beat until stiff peak form. Gradually fold ground almonds into the meringue. Do not over fold. I easily found ground almonds in AH though. Take two parchment papers and with a ruler measure 20 cm vertically and horizontally and put a tiny bit of the mixture on the four points marking the two crossing diameters and do this for both papers. Divide the batter between the two papers and smooth it out with the back of a spoon also to gently form a circle connecting the four points for each papers. Bake for 20-25 minutes. Allow to cool.
- Assembling: in a large bowl beat softened butter. Gradually add chilled cream and whisk until combined. Place 1 cake layer on a plate or a cake stand, then spread a layer of cream, then top with the second layer cake. Spread the cream on top and sides of the cake. Help yourself with a knife if you don't have a spatula.
- Decoration: toast almond flakes on a dry pan or in the oven, allow them to cool. Then, decorate the side and top of the cake with toasted almond flakes.
Keep the cake in the fridge for at least 4 hours before serving.
This is how we did it, but check here for variations: https://www.thecookingfoodie.com/recipe/Swedish-Almond-Cake-Recipe--Ikea-Almond-Cake
We hope you'll try this out 💛💛