Almond tart

Ingredients for 1 servings:

• 8 egg whites, 4 each
• 200 g sugar, 100 g each
• 200 g almond(s), peeled, ground, 100 g each
• 2 pinch(s) salt, 1 pinch each
• 200 ml cream or milk, cream is traditionally used
• 100 g sugar
• 7 egg yolks
• 1 vanilla bean
• 1 pinch of salt
• 200 g butter, soft
• 70 g powdered sugar, sifted
• Almond(s), sliced
• powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 50 minutes

Swedish almond cake, for 1 cake of 26 cm diameter

First, prepare the vanilla cream, as it needs to cool completely. To do this, split the vanilla pod lengthwise and scrape out the seeds. Heat the vanilla seeds and the scraped seeds with the milk or cream until the liquid is gently simmering. Then remove the vanilla pod. In a bowl, beat the egg yolks and sugar until creamy; the mixture should become lighter and fluffier. To temper the egg yolks, slowly add the hot vanilla milk to the egg mixture, stirring constantly. The mixture is then poured directly back into the saucepan and heated over low heat, stirring constantly (be careful not to let it boil!), until the liquid thickens. This can take between 7 and 10 minutes. If you feel that the cream isn’t thickening while heating, mix 4 tablespoons of milk with 1 heaped teaspoon of cornstarch and add this mixture to the cream in the saucepan while it’s heating. When it’s ready, pour the vanilla mixture into a clean bowl, cover the surface with a piece of cling film to prevent a skin from forming, and then place it in the refrigerator. Next, make the almond bases. Beat the egg whites with the salt and sugar until the sugar has dissolved. Rub some of the meringue mixture between your fingertips to check if the sugar has dissolved. When it’s ready, fold in the ground almonds, then pour the mixture into a 26 cm springform pan lined with baking paper and smooth it out. Bake the base for 8-10 minutes at 200°C (top/bottom heat). Then prepare and bake the second base, and allow the wonderfully fragrant almond bases to cool completely. Once the cream and the bases have completely cooled, the cake can be finished. To make the typical buttercream, beat the softened butter with the powdered sugar and salt until creamy. The butter should be very soft, but definitely not runny. Then add the cold (!) vanilla cream and beat it together with the butter until smooth. The cold cream also firms the butter a little. The cake can then be filled and spread with the cream. If the cream is still a little too soft, you can simply put it back in the fridge for another half hour. Finally, scatter the sliced ​​almonds on top and put the cake back in the fridge for at least an hour. Just before serving, the almond tart can be dusted with powdered sugar. Note: This delicious, traditional almond tart is a true Swedish classic and tastes fantastic! It takes a little more time, but it’s not difficult. Just make sure you allow yourself enough time.