Swedish Almond Cake Inspired by Ikea
Ingredients
Dough
- 8 egg whites (size M)
- 2 pinches salt
- 150 g sugar
- 250 g ground almonds
Cream
- 250 g heavy cream
- 1 vanilla pod
- 8 egg yolks (size M)
- 100 g sugar
- 200 g softened butter
Decoration
- 80 g almond flakes
Preparation
Preheat oven to 180°C top and bottom heat (160°C convection). Line a springform pan with parchment paper.
Beat 4 egg whites with a pinch of salt until stiff, gradually adding part of the sugar. Gently fold in part of the ground almonds. Bake for about 15 minutes.
Turn the baked layer onto a wire rack to cool. Line the springform pan again with parchment paper.
Repeat the process with the remaining 4 egg whites, salt, the remaining sugar, and ground almonds. Bake for about 15 minutes and turn out onto a wire rack.
Heat the heavy cream in a saucepan. Split the vanilla pod and scrape out the seeds.
Beat egg yolks with vanilla seeds and sugar until thick and creamy. Temper by adding 2-3 tablespoons of the hot cream to the egg mixture.
Pour the egg mixture into the saucepan with the cream, stirring constantly over low heat until the mixture thickens to a pudding consistency. Let cool to room temperature.
Toast the almond flakes in a dry pan over low heat until golden. Let cool on a plate.
Beat the softened butter until fluffy. Gradually add the cooled vanilla cream, mixing until creamy.
Place one cake layer on a serving plate and spread with half of the buttercream.
Place the second cake layer on top and spread the remaining buttercream on the top and sides.
Decorate with the toasted almond flakes.
