Swedish almond cake without flour
Ingredients
Vanilla cream
- 100 ml cream
- 80 g sugar
- 5 egg yolks
- 1 vanilla bean
- 1 pinch of salt
- 150 g butter
- 70 g powdered sugar
Dough
- 5 egg whites
- 120 g sugar
- 200 g Almonds, ground
- 1 pinch of salt
- 100 g flaked almonds
Utensils
- hand mixer
- bowl
- pot
- spoon
- knife
- springform pan
- pan
- beater
Instructions
Prepare the vanilla cream
- Beat the egg yolks with the sugar until creamy.
- Cut the vanilla pod lengthways, scrape out the pulp and bring to the boil with the milk.
- Stir the milk into the egg yolks.
- Bring the milk cream to the boil, stirring constantly.
- Cover and chill the vanilla cream.
- Beat the soft butter with the icing sugar and stir in the vanilla cream.
Prepare the dough
- Beat the egg whites with the sugar and salt.
- Stir in the almonds.
- Cut the dough in half and fill each part into a springform pan.
- Bake the pastry bases for approx. 10-12 minutes at 180°C and leave to cool.
- Roast the flaked almonds in a pan.
- Grease the lower cake base with the vanilla cream.
- Place the second base on top and spread with the remaining cream .
- Sprinkle the cooled flaked almonds on top.
- Put the almond cake in the fridge until ready to eat.
