Swedish almond cake

Ingredients for 1 servings:

• 6 m.-sized eggs
• 150 ml whipped cream
• 125 g sugar
• 100 g powdered sugar
• 225 g almonds, unpeeled
• 100 g butter, soft
• 60 g almond flakes, for decoration

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Gluten-free, tastes deliciously Swedish! Serves 10

Separate the eggs. Bring the cream and sugar to a boil in a saucepan, remove from the heat, and stir in the egg yolks. Heat gently for 5 minutes until thick and creamy. Do not boil! Cover with plastic wrap and let cool to prevent a skin from forming. Beat the egg whites until stiff peaks form, gradually adding the powdered sugar. Fold in the ground almonds, then pour the mixture into a 26 cm springform pan. Bake in a convection oven at 150 degrees Celsius for 25 minutes, then let cool. Toast the flaked almonds in a non-stick pan without fat until golden brown, then let cool. Cream the butter until creamy, then stir in the egg cream a spoonful at a time. Remove the base from the pan and spread the butter and egg cream on top. Sprinkle with almonds and a little powdered sugar.