Swedish almond cake

Ingredients for 1 servings:

• 120 g butter
• 70 g sugar
• 2 egg yolks
• 180 g flour
• ½ tsp baking powder
• 110 g sugar
• 8 egg whites
• 100 g ground almonds
• 200 g butter, soft
• 200 g sugar
• 6 egg yolks
• 35 g cornstarch
• 100 g almonds, sliced, roasted without fat

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Make a dough from the ingredients for the base, roll out to the size of a springform pan and bake at 190°C in a preheated oven for about 20 minutes (do the skewer test). For the almond meringue, beat the egg whites with the sugar until stiff peaks form, then fold in the ground almonds. Line a springform pan (the same size as the base) with baking paper, spread the mixture on it, and bake for about 20 minutes until light golden brown. For the filling, beat the butter, sugar, and egg yolks until thick and creamy, then fold in the cornstarch. Spread half of the cream on the bottom layer, place the almond base on top, and spread with the remaining cream. Sprinkle the toasted almond flakes on top and press down lightly.