Swedish almond cake without buttercream

Ingredients for 1 servings:

• 6 egg whites
• 1 pinch of salt
• 200 g almonds, ground
• 120 g sugar
• 6 egg yolks
• 250 ml whipped cream
• 100 g sugar
• Gelatin, 1 to 2 leaves, optional
• 60 g almond flakes for sprinkling
• 2 tbsp Amaretto or milk for soaking, optional

Instructions

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

incredibly delicious and less heavy version of the “Ikea Torte”, gluten-free, from a 24 – 26 cm springform pan, approx. 12 pieces

First, separate the eggs. For the base: Beat the egg whites with a pinch of salt and sugar until stiff. Then carefully fold in the ground almonds. Draw a circle on each of two sheets of baking paper (24-26 cm in diameter, using a springform pan as a template), onto which the almond-egg white mixture is spread using a piping bag or, alternatively, a spoon. These two bases are baked at 170°C in the fan oven for 20-25 minutes until light golden. For the cream: Boil 150 ml of cream with sugar, stirring until the sugar has dissolved. Now remove the mixture from the heat and slowly stir in the egg yolks. Then heat the mixture over a low heat, stirring without boiling, until it thickens. This process takes 5-10 minutes. At this point, optionally, 1-2 sheets of gelatine, previously soaked in water, can be stirred into the cream. The cream will also set without it. Once the cream has thickened, transfer it to a bowl and cover with cling film until it cools. Whip the remaining 100 ml of cream until stiff peaks form and fold it into the cooled egg yolk and cream mixture. Optionally, soak the almond layers with a little Amaretto and/or milk. Spread about half of the cream on the first layer, then place the second layer on top, and then spread the remaining cream over the cake and up the sides. Lightly toast the sliced ​​almonds in a dry pan and scatter them over the cake. The cake is then chilled before serving.