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This almond cake is super delicious and easy to make. Swedish almond cake, aka Almondy is gluten-free and has no flour. It is light, fluffy with a creamy custard in between and then sprinkle with toasted almonds.
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💥 Almond Cake Ingredients:
Filling:
4 Egg Yolks
1/3 Cup (70g) Sugar
1 Teaspoon (4g) Vanilla Extract
1/2 Cup (100ml) Whipping Cream
1/2 Cup (119g) Unsalted Butter, softened
Dough:
4 Egg Whites
1/8 Teaspoon Salt
1/3 Cup (70g) Sugar
1 Cup (140g) Almonds
1/2 Cup (50g) Sliced Almonds
💥 Almond Cake Instructions:
1. Separate the eggs. Add egg yolks, sugar, vanilla extract and cream in a sauce pan. Cook over medium heat for 5-7 minutes until reaches custard consistency. Cover with plastic wrap and refrigerate for 30 minutes.
2. In a large mixing bowl, add egg whites and salt. Whisk until foamy. Gradually add sugar in three parts. Whisk until stiff peaks form.
3. Grind almonds in a food processor or mixer to fine crumbs. Add ground almonds to egg whites and mix to combine.
4. Line two 7 inch cake pans with parchment paper and lightly grease. Pour the cake batter into 2 baking pans.
5. Bake in the preheated oven at 356F (180C) for 20-25 minutes.
6. In a mixing bowl, add unsalted butter and whisk until creamy. Add chilled custard cream and mix until combined.
7. Toast sliced almonds until golden brown.
8. Take one cake to a plate and add buttercream. Spread evenly with cake spatula. Add another cake and spread the buttercream evenly on top and the sides. Sprinkle with toasted almonds.
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