Almond cake with yellow cream
It is not really certain whether this cake originally comes from Norway or Sweden.
This Nordic almond cake, also known in Norway as "suksessterte" (= "success cake"), is a sweet cake that traditionally consists of two cake layers made of almond flour or ground almonds and a yellow cream based on cream and egg.
The top of the cake is often decorated with chocolate, cocoa, almond flakes, etc.
200 g ground almonds
165 g powdered sugar
5 egg whites
1 pinch of salt
120 ml whipping cream
100 g household sugar
130 g soft butter
40 g dark grated chocolate
Preparation
Preheat the fan oven to 325 °F (160 °C).
Mix the ground almonds with the powdered sugar.
In a tall bowl, beat the egg whites with a pinch of salt until stiff.
Fold the almond-sugar mixture into the egg whites in portions.
Line two baking tins (20 cm diameter) with baking paper and spread half of the dough into each tin.
Bake in a preheated fan oven at 325 °F (resp. 160 °C) for about 35 minutes (use a toothpick to check!).
Remove the cake bases from the oven and let them cool completely.
Then prepare the cream:
Place the egg yolks, cream, and sugar in a saucepan and melt over low heat, stirring constantly. Once the mixture begins to boil, remove from the heat and allow to cool completely.
Then put the cold mixture into a bowl and beat it.
Then add a little butter at a time, beating the mixture well. Once all the butter is incorporated, continue beating until a glossy, fairly thick cream forms. Add a little more butter if the mixture is still too thin.
Place the first layer on a cake plate, spread half of the cream on it, and place the second layer on top. Spread the second half of the cream on top.
Decorate the top of the cake with grated chocolate.
Let the almond cake sit in the fridge for a few hours and then serve well chilled.
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