Swedish Almond Cake
The Swedish Almond Cake, also known as Mandel Tårta, is one of the best-known classics of Scandinavian sweets. This dessert impresses tasters with its light almond base and rich vanilla cream. The cake is simple yet elegant, making it the perfect choice for special occasions or as a delicious dessert any day of the week.
Ingredients for this recipe
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Preparation Steps
1
Preheat the oven to 350°F (175°C) and line two cake pans with parchment paper.
2
In a large bowl, whisk the egg whites until stiff peaks form. Gradually add the granulated sugar, whisking until the meringue is glossy and firm.
3
Gently fold in the almond flour, being careful not to deflate the meringue.
4
Divide the batter evenly between the two prepared cake pans and bake for 20-25 minutes, or until golden brown. Let cool completely in the pans.
5
Make the cream: Heat the heavy cream in a small saucepan over medium heat until it just comes to a simmer. Remove from heat.
6
In a separate bowl, whisk together the egg yolks and powdered sugar. Slowly drizzle in the hot cream, whisking constantly to temper the yolks.
7
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the cream thickens enough to coat the back of a spoon. Do not boil!
8
Remove from heat and stir in the butter and vanilla extract until smooth. Let cool completely.
9
Once the cake layers and cream have cooled, spread a layer of cream over one cake layer, then top with the second layer. Frost the top and sides of the cake with the remaining cream.
10
Garnish the cake with sliced almonds and a dusting of powdered sugar. Refrigerate for at least one hour before serving.
