Swedish almond cake (Mandeltårta) is a cake that is made with two layers of almond meringue cake, in between there is a rich cream and all the cake is covered with toasted sliced almonds, which gives the cake its beautiful look. This cake is also known as Ikea almond cake as Ikea selling this cake at their stores. This beautiful cake is light, not too sweet, easy to make, gluten free and perfect with a cup of tea or coffee.
INGREDIENTS FOR YIELDS
For the cake:
4 Eggs whites
1/4 cup + 2 Tbsp. (75g) Sugar
180-200g whole almonds or 140g ground almonds
For the cream:
4 Egg yolks
1/4 cup + 2 Tbsp. (75g) Sugar
1 teaspoon Vanilla extract
100ml Heavy cream
1/2 cup + 1 Tbsp (130g) Butter, softened
Make the cake: preheat oven to 170C (340F). Grease two 8-inch (20cm) round cake pans with butter, line bottom with parchment paper. Grease the parchment as well, set aside.
In a food processor, process the almonds into fine crumbs. You also can use store bought ground almonds.
In a large clean bowl, place egg whites and pinch of salt. Beat the egg whites with a pinch of salt until foamy, then gradually add the sugar, beat until stiff peak form.
Gradually fold ground almonds into the meringue. Do not over fold. Divide the batter between prepared pans.
Bake for 20-25 minutes. Allow to cool.
Make the cream: in a bowl, whisk egg yolks with sugar and set aside.
In a small saucepan bring the cream to a gentle simmer. Gradually pour hot cream into the egg yolk mixture while constantly whisking. Transfer the mixture back into the saucepan and cook until thicken, stirring constantly. Remove from heat, add vanilla extract and stir, transfer the mixture into a bowl, cover and place in the fridge for 1 hour.
In a large bowl beat softened butter. Gradually add chilled cream and whisk until combined. Add 2-3 tablespoons at the time.
Place 1 cake layer on a place or a cake stand, the spread a layer of cream, then top with the second layer cake. Spread the cream on top and sides of the cake.
Decoration: toast almond flakes on a dry pan, allow them to cool. Then, decorate the side and top of the cake with toasted almond flakes.
Keep the cake in the fridge for at least 4 hours before serving.
I just made this recipe. Taste good . But next time I'm going to adding Almond Extract. And using unsalted butter. Pretty much salty when I was tasting. So omit saltiness . Rather than that I'm going to make again. Thanks.Reply
Made this cake today but switched the sugar with monkfruit sweetener to keep it low carb. Cake is delicious and quite easy to make. The filling and frosting is so good I would be tempted to eat it by itselfReply
Made this cake today. The crust didn't rise in the oven. Came out flat as a pancake. I think this is because there were no flower. The taste is good, the look is disappointing.Reply
This cake is pretty decent but next time i am going to add extra sugar and almondsReply
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