Swedish almond cake

Who asked for a cake, like in Ikea? Here’s the recipe – catch and cook. It contains a lot of almonds and not a single gram of wheat flour.

Cake layers – a classic dacquoise biscuit on proteins. At the same time, the yolks go into the cream – and there are no residues and hassles with disposal, only waste-free production 🙂

The cake itself is tender and moderately sweet. Before serving, I recommend keeping it outside the refrigerator for at least 15 minutes.

Ingredients for a 21 cm cake

For cakes

  • egg white 150 grams
  • sugar 120 grams
  • almonds or prepared almond flour 150 grams

Cream

  • yolks 100 grams
  • cream 33% 100 grams
  • sugar 60 grams
  • butter 175 grams

Finishing

  • almond flakes 50 grams

Cooking recipe

If you are using whole almonds, not flour, grind them into flour in a coffee grinder.

Cooking cake layers. Beat the whites until firm foam. Without stopping whisking, gradually add sugar. Whisk until medium peaks.

Add the nuts and gently mix them into the meringue.

We transfer the mass to a bag with a straight nozzle.

We take parchment, draw circles with a diameter of 21 cm on it.Place on a baking sheet. In a spiral, we put the meringue inside the circle. I put them on the bases from the split forms – it was more convenient for me.

Cook for 25 minutes in an oven preheated to 160 degrees, until golden brown. We repeat with the remaining test. Let the cakes cool slightly and carefully remove the parchment.

Preparing the cream.

Combine yolks, cream and sugar in a saucepan.

We put it on the stove on medium heat and, with constant intensive stirring with a whisk, cook the cream until it becomes a liquid condensed milk. If you have a thermometer, then focus on a mass temperature of about 80 degrees.

We cover the workpiece with a foil in contact and cool completely.

Beat the cooled cream with a mixer until smooth. Without stopping whisking, gradually add soft diced butter.

Fry the almond petals in a dry frying pan or send them to an oven preheated to 180 degrees for 5 minutes (without convection).

We collect the cake. Put half of the cream on the first cake and level it.

Cover with the second cake. Put the remaining cream and distribute it over the top and a little on the sides.

Sprinkle almond petals on the cake and press them lightly onto the cream.

Let cool the cake for 4-8 hours. Chop and serve.