Swedish almond cream cake

Ingredients for 1 servings:

• 8 m.-sized eggs
• 200 ml cream
• 200 g sugar, flavored with Bourbon vanilla
• 300 g powdered sugar, flavored with Bourbon vanilla
• 300 g almonds, blanched, ground
• 4 tbsp Amaretto
• 40 g almonds, sliced
• 135 g butter, room temperature
• 1 tbsp powdered sugar, flavored with Bourbon vanilla

Instructions

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

a classic with a light buttercream, not only for festive occasions

Separate the eggs. Bring the cream and sugar to a boil and then remove from the heat. Whisk in the egg yolks. Heat the mixture over low heat for 7 minutes, stirring along the bottom to prevent it from sticking. The mixture should now be thick and creamy. Do not allow it to boil. Cover the cream with foil and let it cool. Preheat the oven to 175°C (top/bottom heat). Beat the egg whites until stiff peaks form. Sprinkle in the powdered sugar while continuing to stir. Carefully fold in the ground almonds. Line the bottom of a 28 cm springform pan with baking paper. Do not grease the sides! Pour the mixture into the springform pan and bake on the middle rack for about 25 minutes. Let it cool. Toast the sliced ​​almonds without fat. Beat the butter with the tablespoons of powdered sugar until fluffy. Whisk in the egg custard a tablespoon at a time, beating in the first 3 tablespoons for 15 seconds each, then work quickly. Now flavor the cream with the amaretto (omit it for children) and spread it over the base, leaving a small amount for the decorative tufts. Pipe 12 tufts onto the cake using a piping bag and decorate with the almond flakes.