Classic Swedish Almond Cake: Add some FIKA to your life!…
Swedish almond cake is a beautiful cake and is light, not too sweet, easy to make, gluten-free and perfect for a cup of tea or coffee.
Ingredients :
For the Cake Layers:
- 4 egg whites
- Pinch of salt
- 1/3 cup granulated sugar
- 1 1/2 cups whole almonds or 1 1/3 cups ground almonds
For the Cream:
- 4 egg yolks
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup + 1 tablespoon heavy cream (UK: double cream)
- 1/2 cup + 1 tablespoon unsalted butter, softened
For Decoration:
- Sliced almonds
How to make Classic Swedish Almond Cake:
- Make the cake: preheat the oven to 170°C (340°F). Grease two 20 cm round cake tins with butter, line the bottom with baking paper. Grease and parchment, set aside.
- In a food processor, process the almonds into fine crumbs. You can also use store-bought ground almonds.
- Place the egg whites and a pinch of salt in a large clean bowl. Whisk them to a froth, then gradually add the sugar, beating to stiff peaks.
- Gradually fold in the ground almonds. Divide the batter between the prepared pans. Bake for 20-25 minutes, then leave to cool.
- Make the cream: in a bowl, whisk the egg yolks with the sugar and set aside.
- In a small saucepan, bring the cream to a gentle boil. Gradually pour the hot cream into the yolk mixture, stirring constantly. Transfer the mixture back to the saucepan and cook until thickened, stirring constantly. Remove from the heat, add the vanilla extract and stir, transfer the mixture to a bowl, cover and refrigerate for 1 hour.
- In a large bowl, beat the softened butter. Gradually add the chilled cream and beat until blended.
- Place 1 marshmallow on a cake stand, spread a layer of cream, then top with the second marshmallow. Brush the top and sides of the cake with the cream.
- Garnish: toast sliced almonds on a dry pan, let cool. Then decorate the cake on the sides and top.
Bon Appétit!
