Swedish almond cake

Ingredients for 1 servings:

• 8 eggs
• 1 pinch of salt
• 375 g sugar
• 200 g almonds, ground
• 75 g almond flakes
• 100 ml cream
• 2 packets of vanilla sugar
• 250 g butter, soft
• 1 pack of no-cook vanilla sauce powder

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 30 minutes

Line the bottom of a 26 cm springform pan with baking paper. Preheat the oven to 180°C fan/convection oven. Separate 4 eggs. Cover the egg yolks and chill. Beat the egg whites and a pinch of salt until stiff peaks form. While continuing to beat, gradually add 125g of sugar. Continue beating until the sugar is completely dissolved. Fold in 100g of ground almonds using a spatula. Spread the meringue mixture into the pan and bake in the preheated oven (180°C fan/convection oven) for about 20 minutes. Then let it cool. Bake a second base in the same way. Briefly toast the flaked almonds without fat and let it cool. In a small, tall saucepan, beat 8 egg yolks, 100ml of cream, 125g sugar, and 2 packets of vanilla sugar over low to medium heat with the whisk attachment of a hand mixer for about 15 minutes until thick and foamy. Do not let it boil. Then beat in a cold water bath for about 5 minutes until cold. Gradually mix in the butter in small portions using a mixer. Small portions are important so that it does not curdle. Add the sauce powder and mix with a mixer for about 1 minute. Spread about 1/3 of the cream on the first layer. Place the second layer on top and spread the rest of the cream over the cake. Finally, sprinkle with the flaked almonds. Tip: Afterwards, i.e. before eating, put the cake in the fridge overnight, or freeze it even better, as it does not set hard. It tastes best from frozen after about 15 minutes of being taken out.