Swedish almond cake

Ingredients for 1 servings:

• 100 g almond(s), flakes
• 200 g ground almonds
• 4 eggs (size L)
• 240 g sugar
• 100 ml whipped cream
• 225 g butter, soft
• 20 g powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Total time approx. 7 hours

Preheat the oven to 175 degrees Celsius. Toast the flaked almonds on a baking sheet in the oven until golden brown. Separate the eggs. In a saucepan, beat the egg yolks with 80g of sugar and the heavy cream using the whisk attachment of a hand mixer over low heat until thick and creamy, but do not let it boil. Remove from the heat and beat in an ice-water bath until cold. Gradually stir in the softened butter in small pieces using a food processor. Chill the cream. Line 2 baking sheets with baking paper. Beat the egg whites, gradually add 120g of sugar and beat until stiff peaks form. Gradually fold in the ground almonds. Using a spatula, spread half of the mixture into a round, evenly thick cake base with a diameter of 22cm. Place one baking sheet on the 2nd shelf from the top and the second sheet on the 1st shelf from the bottom. Swap the baking sheets after 10 minutes and bake the cake layers for another 10 minutes. Remove the baking paper from the baking sheets. Sprinkle 20g of sugar on each baking sheet, turn the cake layers out onto the baking sheet, and peel off the paper. Allow to cool and spread half of the cream on one layer. Place the second layer on top and spread the remaining cream on top and around the edges. Distribute the almond flakes over the cream and refrigerate for 6 hours. Dust with powdered sugar before serving.