Swedish Almond Sponge Cake
by Editorial Staff
A detailed recipe for a Swedish almond sponge cake.
Cook: 1 hr
Servings: 4
Ingredients
- Almond flakes – 100 g
- Almonds – 200 g
- Eggs – 4 pcs.
- Sugar – 240 g
- Cream 30% – 100 ml
- Butter – 225 g
Directions
- Preheat the oven up to 175°C. Cover two standard baking trays with baking paper.
- Crush the almonds to a crumbly consistency.
- Toast the almond flakes in a dry frying pan until browned.
- Separate the whites from the yolks. Place the yolks in a saucepan, add 80 g of sugar and cream, put on the stove, and whisk over medium heat until a thick cream (but do not let it boil).
- Remove the saucepan with the cream from the heat and put it over a pan of cold simmering water. Continue to whisk.
- Cut the soft butter into pieces (take it out of the fridge beforehand) and combine it with the cream. Whisk everything until homogeneous. The resulting cream should be placed in the fridge.
- Whisk the whites. At the end of the whisking, add 120 g of sugar in a thin stream. Continue to whisk until stiff peaks. Add the almond crumbs carefully and gradually to the whites.
- Divide the batter in half and form a cake of 22 cm in diameter on each baking tray. Place both baking trays in the preheated oven at the same time in the following order: with the 1st baking tray on the second shelf from the top and the 2nd baking tray on the first shelf from the bottom. After 10 minutes, swap them around and bake the cakes for another 10 minutes.
- Take the cakes with baking paper out of the baking trays (do not take them out of the paper), and sprinkle 20 grams of sugar on each baking tray (where the cakes were).
- Coat the cakes in the sugar and gently peel off the baking paper (gently, because the warm cakes can break). Leave them to cool completely.
- Spread half of the cream on one cake, place the second one on it and spread the remaining cream on the top and sides. Sprinkle the cake (top and sides) with almond flakes and put it for at least 6 hours (preferably overnight) in the fridge.
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