Almond cake with butter cream
10 servings
120 minutes
Almond cake with cream is an exquisite dessert from Swedish cuisine that captivates with its tenderness and rich flavor. The light, airy almond sponge soaked in a subtle lemon aroma perfectly complements the velvety cream and chocolate glaze. This cake represents a harmony of flavors: the sweetness of almonds, a hint of citrus freshness, and the richness of chocolate. In Sweden, such cakes are often served at special events, creating an atmosphere of coziness and celebration. It not only looks delightful but also pleases with refined textures where the soft cream envelops the nutty sponge while chocolate adds the finishing touch. A wonderful choice for a cozy evening with a cup of tea or as a centerpiece for festive gatherings.
1
Preheat the oven to 180 degrees, grease the pan with oil, and place parchment.
2
Crush the almonds in a food processor or meat grinder, but not to a wet clump. It should be almond flour.
3
Add sugar, lemon zest and juice, whip to a white mass, add almonds.
- Sugar: 250 g
- Lemon zest: 1 piece
- Lemon juice: 1 tablespoon
- Almond: 300 g
4
Whip the egg whites separately and add to the almond mixture.
- Egg white: 4 pieces
5
Pour into the mold and bake for 45 minutes.
6
Heat the cream with vanillin to room temperature.
- Cream 30%: 500 ml
- Vanillin: 1 teaspoon
7
Melt the butter and add it.
- Butter: 150 g
8
Mix the yolks with sugar and add to the cream, simmer until it reaches a soft butter consistency.
- Egg yolk: 4 pieces
- Sugar: 250 g
9
Spread cream on the layers and pour chocolate glaze on top.
- Dark chocolate: 2 pieces