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Almond cake — a traditional Swedish dessert
A traditional Swedish dessert. He is so fond of one of the most popular kings in Swedish history, which eventually received his name.
8-12 servings
Almond cakes:
Oil cream:
Decoration:
COOKING
Almond cakes:
Beat with electric mixer egg whites until you get a firm foam. Carefully pour the sweetener and continue whisking for about another 3 minutes. Add the almond flour and mix well. For this cake you need to use a low-fat, and regular almond flour if you don't have one on hand, you can just finely grind almonds in a blender or coffee grinder.
Draw with a pencil on the baking paper circle with a diameter of 24 cm and place a sheet of paper on a baking sheet. Divide the dough into two equal parts. Put half of the dough on the paper and spread evenly inside the circle. Bake in the oven for 20 minutes at 175 degrees.
As soon as I get ready cake from the oven, remove from paper. To do this, put on top of another sheet and flip it over, then carefully remove the sheet on which it was baked. Let the crust cool in the dish or on the grill.
In exactly the same way bake another cake.
Cream:
Mix yolks, cream and sweetener in a saucepan. Bring to a boil, stirring occasionally.
Reduce heat so that the cream has ceased to boil and keep it, while continuing to rapidly stir on a slow fire until thick. When the cream thickens, add small pieces of butter, stirring until a homogeneous mass. The fire should be minimal — so the butter could melt, but the cream is not boiling.
Put the cream in the refrigerator to cool down and thickens.
Spread half of the cream evenly over the bottom crust, cover with top cake layer and spread the remaining cream on top.
Put the almond flakes in a pan and fry, stirring on mild heat for about five minutes, until light Golden brown. Evenly sprinkle the cake with almond flakes and put it in the fridge for few hours before serving so the layers have time to soak. You can prepare the cake the day before and leave it in the fridge for a day — it will only get better.
Alternatively, the cake can be made and rectangular. It's easier because no need to consistently bake 2 Korzh. Turn the dough out onto the baking tray covered with baking paper in a rectangle the size 25x35 cm Bake 22 min. the resulting cake layer cut in the middle into two equal parts.
If desired, the cake can be frozen and stored in the freezer up to 3 months.
Also delicious: the Perfect cake —the cake "Food of angels"
A delicious almond paste and chocolate cake
By the way, frozen almond cakes Oscar II of Sweden come from many countries around the world — including in Russia.
Bon appetit! Cook with love!
Source: lchf.ru/1156
8-12 servings
Almond cakes:
- 150 g almond flour (untrimmed)
- Sweetener — equivalent to 200g. sugar
- 5 egg whites
Oil cream:
- 5 egg yolks
- 200 ml cream (preferably 35-40% fat)
- Sweetener — equivalent to 100 g sugar
- Butter — 175 g
Decoration:
- 50 g almond flakes
COOKING
Almond cakes:
Beat with electric mixer egg whites until you get a firm foam. Carefully pour the sweetener and continue whisking for about another 3 minutes. Add the almond flour and mix well. For this cake you need to use a low-fat, and regular almond flour if you don't have one on hand, you can just finely grind almonds in a blender or coffee grinder.
Draw with a pencil on the baking paper circle with a diameter of 24 cm and place a sheet of paper on a baking sheet. Divide the dough into two equal parts. Put half of the dough on the paper and spread evenly inside the circle. Bake in the oven for 20 minutes at 175 degrees.
As soon as I get ready cake from the oven, remove from paper. To do this, put on top of another sheet and flip it over, then carefully remove the sheet on which it was baked. Let the crust cool in the dish or on the grill.
In exactly the same way bake another cake.
Cream:
Mix yolks, cream and sweetener in a saucepan. Bring to a boil, stirring occasionally.
Reduce heat so that the cream has ceased to boil and keep it, while continuing to rapidly stir on a slow fire until thick. When the cream thickens, add small pieces of butter, stirring until a homogeneous mass. The fire should be minimal — so the butter could melt, but the cream is not boiling.
Put the cream in the refrigerator to cool down and thickens.
Spread half of the cream evenly over the bottom crust, cover with top cake layer and spread the remaining cream on top.
Put the almond flakes in a pan and fry, stirring on mild heat for about five minutes, until light Golden brown. Evenly sprinkle the cake with almond flakes and put it in the fridge for few hours before serving so the layers have time to soak. You can prepare the cake the day before and leave it in the fridge for a day — it will only get better.
Alternatively, the cake can be made and rectangular. It's easier because no need to consistently bake 2 Korzh. Turn the dough out onto the baking tray covered with baking paper in a rectangle the size 25x35 cm Bake 22 min. the resulting cake layer cut in the middle into two equal parts.
If desired, the cake can be frozen and stored in the freezer up to 3 months.
Also delicious: the Perfect cake —the cake "Food of angels"
A delicious almond paste and chocolate cake
By the way, frozen almond cakes Oscar II of Sweden come from many countries around the world — including in Russia.
Bon appetit! Cook with love!
Source: lchf.ru/1156
