Swedish Almond Cake

To date, the cake has won universal fame and will not go unnoticed on the festive table. Cooking it is not very difficult.

To begin with, pour cream into a bowl with a thick bottom and add granulated sugar (75 grams). Bring to a boil over very low heat. At this time, pour the yolks into a separate bowl, sift the corn flour, add vanilla extract, as well as almond. Beat the products with a mixer at high speeds until the volume increases several times. Gently pour in the boiling sweet cream without stopping whipping. Pour the entire contents of the bowl back into the pan and send it to a slow fire, stirring constantly with a whisk, cook for 4 minutes until thickened.

Pour the finished cream into a clean container, cover with cling film and cool completely. You can shorten the process by putting the pan in cold water.

Heat the oven to t 180 C and prepare the baking pans. We line the bottom with parchment and coat the walls with vegetable oil.

Whisk the whites to thick peaks (the contents do not pour out, even if you turn the bowl over). It is important that the dishes are absolutely dry and clean, otherwise the proper effect will not work, the foam will be loose and will settle quickly. Add half of the remaining sugar to the proteins and thoroughly dissolve each portion. Add half of the chopped almonds, mix gently. Pour in the remaining almonds, wheat flour, sugar.

Distribute the mass into two molds and bake for 30 minutes until a light golden hue. Cool in the molds and take out.

Soften the butter and whisk, reducing the speed of the mixer to a minimum, add the cooled custard in portions. Lightly add salt to reveal the flavor bouquet, and put it in the cold for 15 minutes. We assemble the cake, layering the cakes with cream, the sides and the surface are also lubricated and sprinkled with almond petals.

Bon appetit!