Swedish almond cake

Ingredients for 1 servings:

• 6 eggs (size M)
• 150 g whipped cream
• 130 g sugar
• 180 g powdered sugar
• 1 tbsp powdered sugar for dusting
• 225 g almonds, ground with skin
• 20 g almond flakes
• 100 g butter, soft

Instructions

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

even competes with Almondy!

Separate the eggs and set the egg whites aside. Bring the cream and sugar to a boil in a saucepan, remove from the heat, and vigorously whisk in the egg yolks. Heat the mixture over low heat for about 5 minutes, stirring constantly, until it becomes thick and creamy. Do not let it boil! Cover with plastic wrap to prevent a skin from forming and let it cool. Beat the egg whites with the whisk of a hand mixer until stiff peaks form, gradually adding the powdered sugar. Carefully fold in the ground almonds. Line the bottom of a 26 cm springform pan with baking paper; do not grease it. Pour in the mixture and smooth it out. Bake in a preheated oven at 175°C (top/bottom heat, fan: 150°C) for about 25-30 minutes. Let it cool in the pan. Roast the flaked almonds in a dry pan until golden brown and let it cool. Beat the butter until creamy. Fold in the cooled custard a spoonful at a time. Remove the base from the pan and place it on a cake plate. Spread the egg custard over the surface, starting in the center, leaving a border free. Sprinkle with almonds and dust the edges with powdered sugar. Makes 12 slices. One serving contains 390 kcal, 8 g protein, 25 g fat, and 30 g carbohydrates.