Almond tart

Ingredients for 1 servings:

• 5 eggs, separated
• 1 pinch of salt
• 220 g sugar
• 200 g almonds, ground
• 200 g cream
• 2 tbsp almond syrup or almond liqueur
• 150 g butter, soft
• 100 g almond flakes

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 45 minutes; Total time approx. 6 hours 15 minutes

Swedish almond cake “Almondy”

For the bases, preheat the oven to 170°C fan/convection oven. Beat the egg whites with a pinch of salt until stiff peaks form. Slowly stir in 120g of sugar and continue stirring until the sugar has dissolved. Carefully fold in the ground almonds. Divide the batter between two 24cm springform pans and smooth the surface. Bake both bases at the same time for 20-25 minutes. The bases should remain light in color, so do the skewer test after 20 minutes. Remove from the oven and let cool. Trim off the outer 2-3mm to prevent hard edges from forming in the cake. This works best with an adjustable cake pan. For the cream, mix the cream with the egg yolks, 100g of sugar, and the almond syrup or liqueur in a small saucepan over medium heat. The cream will thicken in about 5-10 minutes. Bring it back to a boil briefly. Remove from the heat and cover the surface immediately with cling film to prevent a skin from forming. Let cool to room temperature. Beat the butter for 4-5 minutes until creamy, then stir in the cream a tablespoon at a time. Toast the flaked almonds in a dry pan and let cool. Stack the cake layers and the cream in 4 layers, starting with one layer and finishing with the cream. Cover the cake with the flaked almonds and let rest in the refrigerator for 1 hour.