Swedish almond cake

Ingredients for 1 servings:

• 25 g powdered sugar
• 230 g butter, soft
• 100 ml whipped cream
• 250 g sugar
• 4 eggs
• 200 g ground almonds
• 100 g almond flakes
• Powdered sugar, for dusting

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 10 minutes

similar to the IKEA cake

Toast the flaked almonds in the oven at 175 degrees Celsius until brown. Separate the eggs. Combine the egg yolks with 90g of sugar and the whipped cream. Heat on a stovetop over low heat, whisking vigorously with a whisk or an electric mixer. Then beat until cold in a cold water bath. Stir in the softened butter in small pieces. Chill the cream. Beat the egg whites until stiff, slowly adding 120g of sugar. Fold in the ground almonds. Line two baking sheets with baking paper and draw a circle 20-24cm in diameter. Spread half of the egg white and almond batter onto each sheet. Bake in the oven at 175 degrees Celsius. After 10 minutes, swap sheets and bake for another 10 minutes. When the bases are lightly browned, they are ready. Remove the baking paper and the bases from the baking sheet. Sprinkle a little sugar on the baking sheets and turn each base out onto a baking sheet. Allow both bases to cool. Place a cake ring or springform pan rim around one layer. Spread half of the cream on the layer. Place the second layer on top and spread the remaining cream on top. Sprinkle the flaked almonds over the top. Chill. If it doesn’t firm up enough in the refrigerator, freeze briefly. Sprinkle the cake with powdered sugar before serving. You can also decorate with chocolate.