The recipe for Almondy cake, a unique Swedish dessert, was created back in the 19th century, and since then the taste of this amazing crunchy dessert has captivated the hearts of people from all over the world. Such a cake can become a constant companion of all festive events, as its fabulous aroma and charming appearance have not let anyone down.
In addition, the preparation of the cake does not require special culinary skills and an immeasurable list of products.
What are the options
Before creating your own masterpiece, you should understand the varieties of Almondy cake, because there are two of them: classic and chocolate. They both cook the same, but the latter is poured at the end with melted chocolate and caramel.
The classic version of the cake is covered with airy cream and decorated with lightly toasted, finely chopped almonds. So, what will be needed to bake Almondy almond cake.
Ingredients
For cake:
- 300 g of almonds;
- 6 egg whites
- 150 g of granulated sugar.
For cream:
- 100 ml cream 30-33%;
- 130 g butter;
- 6 egg yolks;
- 1 teaspoon of vanilla sugar;
- 100-120 g of granulated sugar.
To decorate the top will need 50 g of almond crumbs.
Cooking Almondy Cake
Before cooking, make sure all products are at room temperature. To do this, about an hour before the start, remove them from the refrigerator, put them on a hard surface.
- Grind half almonds in a blender or food processor. Stir the resulting crumbs with half granulated sugar. Then beat with a mixer 3 proteins to a state of strong foam, add to the almond mixture and mix thoroughly.
- Bring the temperature in the oven to 180 ° C. Cover the mold with oiled paper and pour the dough there, leveling it. It takes about 35 minutes to bake the cake until it turns light brown. Then get the finished cake from the oven and carefully remove it from the mold, leaving it to cool for a while.
- Repeat the same procedure to create a second cake, which after baking should be allowed to cool.
- At this time, you can do cream. To do this, you need to take a container, it is good to grind egg yolks, granulated sugar and vanilla sugar. Then add cream to this mixture and mix thoroughly.
- Pour everything into a saucepan, which then needs to be put on the stove, heated over medium heat (stirring continuously until thick). After removing from the stove and add butter. Beat the cream with a mixer and let it cool completely.
- Return again to the cakes and thoroughly smear one of them with cream, and then cover it with a second and repeat the same action, while applying the cream also to the sides of the cake.
- After putting the cake in the refrigerator for about 6 hours, to allow the cake to soak and thicken the cream.
Sprinkle the top cake of the finished cake with finely chopped almonds for decoration.
Advice
Remember about the fragility of almond cakes, so do not be lazy and be sure to bake the dough in two parts alternately. If you want to make a chocolate version of the cake, then repeat all the steps above, and on top cover the dessert with chocolate icing with caramel.
Traditionally, Daim brand chocolate is used to make the cake. Although it has not been sold in Russia recently, there is no big deal to make a replacement for it. After all, you can just take any Russian dark chocolate, and make caramel yourself, boiling water in equal proportions with sugar to the state of caramelization. Then let cool.