Swedish almond cake

1.

Separate eggs. Set the egg whites aside. Bring the cream and 200 g sugar to the boil and remove from the heat. Mix 1/3 of the cream and egg yolks vigorously with a whisk, stir into the rest of the cream. While stirring (with a spatula along the bottom), heat the mixture over low heat for about 5 minutes until it becomes thick and creamy. DO NOT LET COOK! Transfer the cream to a bowl. Cover with foil directly on the surface and let cool down. Store the butter at room temperature

2.

Beat 4 egg whites until stiff, pour in 100 g of sugar. Fold in 100 g of ground almonds. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the mixture and smooth it out. Bake in the preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for 18–20 minutes. Loosen the base from the edge of the springform pan with a knife, remove it from the mold and let it cool down. Prepare and bake the second base in the same way. Roast the almond flakes in a pan until golden yellow, remove and let cool.

3.

Mix the butter with the whisk of the hand mixer for 8-10 minutes until creamy. Gradually beat in the egg cream spoon by spoon. Approx. Put 1/3 of the cream on a base and spread it on. Put the second base on top and brush with the rest of the cream. Immediately sprinkle the almond flakes on the cake. Chill until ready to serve. Dust with powdered sugar

4.

Wait approx. 2 hours