Swedish Almond Cake

5 from 2 votes
Prep Time 20 minutes
Cook Time 30 minutes
Rest Time 1 hour
Total Time 1 hour 50 minutes
Course Dinner
Cuisine European
Servings 4 people



  • 200 ml Cream
  • 8 Organic egg yolk size L
  • 130 g Sugar
  • Bitter Almond Flavoring
  • 150 g Butter


  • 8 Egg Whites
  • Pinch of salt
  • 150 g Sugar
  • 200 g Ground madeln


  • 100 g Sliced ​​almonds


  • The first thing this time is to prepare the cream. Heat about 150 g of cream in a saucepan. Not cook. The egg yolks are mixed with the rest of the cream and added to the warm cream. Keep stirring until the cream is thick. This takes about 5-10 minutes. Add a few drops of bitter almond flavor to the cream. They reinforce the almond taste again. The cream is placed on a plate to cool down. A cling film is placed on top so that no skin forms.
  • For the bottom, whip the egg whites with the salt until stiff. Let the sugar trickle into the stiff egg white and keep beating until the mixture is glossy. The ground almonds are lifted in portions under the egg whites. This way it doesn't collapse so quickly because we don't have to stir until the almonds have bonded with it. Spread the finished dough evenly in a 26 cm springform pan and smooth it out. The dough is baked in the oven for 25 minutes at 180 ° C top and bottom heat in a preheated oven.
  • In the meantime, 100g of sliced ​​almonds are roasted. Without any fat. Make sure that the stove top does not get too hot, otherwise the almonds will burn you. Let the almonds cool down. TIP: Do not leave in the hot pan, you will still roast there.
  • When everything has cooled down, the buttercream is prepared. To do this, whip the butter until it is white / creamy. With the cream you have to make sure that the butter and the egg-cream mixture are at room temperature. The egg mixture is spoon-wise poured into the whipped butter. Mix the egg mixture with the butter and only add the next spoon when the previous one has been thoroughly mixed. Please do not switch off the mixer for this. The finished cream is placed in the refrigerator for 10 minutes. This makes it easier to pass it off later.
  • Divide the cold cake horizontally once and place the lower part on a cake plate. Smooth about ½ of the cream on the floor. Place the second base on top and spread the remaining cream on the base and along the edge and smooth it out. You can use a cake server or a pastry card for the edge. The roasted almonds are sprinkled on the cream. You only need to press them down lightly because the buttercream makes them stick well. The almonds are pressed into the edge with the pastry card. Place in the refrigerator for at least 30 minutes before cutting, as this makes it easier to cut the cake.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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