Swedish Almond Cake
8 servings
60 minutes
Swedish almond cake is an exquisite dessert of European cuisine, impressing with its harmony of flavor and texture. Its layers, made from airy almond meringue, are delicate, while the cream with a gentle buttery aroma adds depth to the taste. Almond flakes give the cake elegance and a light nutty note. This cake is considered to be from Sweden, where it became popular for its sophistication and richness. The cake is perfect for special occasions and festive gatherings, highlighting an atmosphere of coziness and celebration. It can be decorated with chocolate glaze, adding contrasting flavor accents. It pairs especially well with a cup of strong coffee or fragrant tea, creating unforgettable gastronomic impressions.
1
Preheat the oven to 175°C. Line two standard baking trays with parchment paper. Grind the almonds into crumbs. Toast the almond flakes in a dry pan until golden.
- Almond: 200 g
- Almond flakes: 100 g
2
Separate the whites from the yolks. Place the yolks in a saucepan, add 80 g of sugar, 100 ml of cream, put on the stove, and whisk with a hand whisk over medium heat until it thickens (do not let it boil).
- Sugar: 240 g
- Cream 30%: 100 ml
3
Remove the saucepan with the cream from the heat and place it in a cold water bath. Continue to whisk. Divide 225 g of softened butter (taken out of the fridge beforehand) into pieces and combine it with the cream. Whisk everything until smooth. Place the resulting cream in the refrigerator.
- Butter: 225 g
4
Whip the egg whites. Towards the end of whipping, gradually add 120 g of sugar. Continue whipping until stiff peaks form. Carefully and gradually fold in 200 g of almond flour.
- Sugar: 240 g
- Almond: 200 g
5
Divide the dough in half and shape a cake with a diameter of 22 cm on each baking tray. Place both trays simultaneously in the preheated oven - the first tray on the second shelf from the top and the second tray on the first shelf from the bottom. After 10 minutes, swap them and bake for another 10 minutes.
6
Remove the cakes from the trays along with the baking paper (do not remove the cakes from the paper), and sprinkle 20 g of sugar on each tray (where the cakes were placed).
- Sugar: 240 g
7
Invert the cakes onto sugar and carefully remove the parchment paper (carefully, as the hot cakes are fragile and may break). Leave until completely cool.
8
Spread half of the cream on one layer, place the second layer on top, and cover the top and sides with the remaining cream. Sprinkle the cake (on top and sides) with almond flakes and refrigerate for at least 6 hours (preferably overnight).
- Almond flakes: 100 g
9
Sweet tooth may like a dessert covered in chocolate instead of almond flakes. I recommend melting Swedish chocolate Daim and spreading it over the cake. It will be very tasty.