The best Swedish cake in the world

Ingredients for 1 servings:

• 150 g butter, very soft
• 1 pinch of salt
• 125 g sugar
• 5 egg yolks
• 150 g flour
• 1 tsp baking powder
• 100 ml milk
• 5 egg whites
• 100 g sugar
• 70 g almond flakes
• 1 vanilla pod(s), including the pulp
• 250 ml milk
• 550 ml cream
• 75 g sugar
• 35 g cornstarch
• 4 egg yolks

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 25 minutes

Beat softened butter, salt, and sugar with a hand mixer until fluffy. Stir in the egg yolks, one at a time. Mix the flour with the baking powder, then stir the flour and milk alternately into the batter. Line a baking sheet with baking paper. Spread the base mixture evenly on the baking sheet. Beat the egg whites until stiff peaks form. Gradually add the sugar while whisking. The resulting meringue should be glossy and very firm. Spread the meringue in a wave-like pattern over the base and sprinkle the sliced ​​almonds over it. Bake the cake in a preheated oven at 160°C on the middle rack for about 45 minutes. For the vanilla cream, beat the egg yolks, sugar, and cornstarch together well in a metal bowl. Combine the milk and 250ml of cream in a saucepan and add the vanilla seeds. Bring this mixture to a boil, stirring well to ensure nothing burns. Then, pour a little of the hot cream milk into the bowl containing the egg, sugar, and starch mixture, stirring constantly until a smooth mixture forms. Pour this mixture back into the pan and heat, stirring vigorously, until the cream thickens and resembles pudding. This happens very quickly, so watch carefully! Allow to cool completely. Whip 300 ml of cream until stiff peaks form and stir into the cooled pudding mixture. Allow the base to cool completely and then cut in half. Spread the vanilla cream evenly over one half. Place the other half on top, meringue-side up.