Almond dream cake

10/07/2014 10:35

Good morning everyone! Woke up to another gorgeous summer day today. Love spending summer in Sweden. We can go abroad in winter time, when everything is gray and cold .... but that feels very distant now when you look outside. There is, however, not so much baking when the thermometer shows over 30 degrees C both indoors and outdoors. Will not increase that by starting the oven as well ...... But sweets, I would of course have anyway, and I've come on that early morning is the perfect time for that purpose.
Today's post is for those of you who love butter cream. A base made ​​from almond flour, filled with a little extra luxury variant of the butter / egg cream. Enjoy both the cake and Summer! Hugs, Christina

Cake base:
6 egg whites
300 grams of icing sugar
350 grams almond flour
1 teaspoon lemon juice
1 tablespoon vanilla extract
6 egg yolks
1 1/2 cups whipping cream
180 grams of sugar
2 tablespoons vanilla sugar
200 grams of butter
Garnish: Grated chocolate
Here's how: Beat egg whites and add the lemon juice first. Once you've got a solid foam, add the icing sugar a little at a time and vanilla extrakt. Continue whisking until you have a white and fluffy meringue. Stir in almond flour and mix with a spatula. Pour the batter into a round baking pan that you covered with baking paper. Bake in the oven for about 30 minutes at 175 degrees C. Allow to cool. Continue with the cream by mixing the egg yolks, whipping cream, sugar and vanilla sugar in a saucepan with a thick bottom. Have it on the stove on low heat until it thickens. Stir in a little now and then. When the cream has thickened, remove from the heat and leave to cool in cold water bath. When the cream is cold, whip it up while adding the butter a little at a time. Continue whisking for about 5 minutes until you get a nice cream. Spread the cream over the almond base and top with chopped chocolate.

Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.

Christina Vognild, Kumla, Sweden