Almond Cake: GF/DF (serves 8-12)

This cake is very rich so you only need a small slice of it. In Sweden this cake is also called Success Cake.

Cake layers:

  • 3/4 cup (2 dl) blanched almonds
  • 1/2 cup (1 1/4 dl) sugar
  • 4 egg whites

Filling:

  • 3 egg yolkes
  • 1/3 cup (3/4 dl) sugar
  • 1/4 cup (1/2 dl) water
  • 150 g vegan butter (or any butter of your choice)
  • 2 t vanilla sugar
  • 4-6 T sliced almonds

Draw two circles 5″/18 1/2 cm in diameter on a parchment paper. Put the paper upside down on a baking tray.

Preheat the oven to 400 F/200 C

Blanche the almonds in boiling water. Peel, dry and grind them. (I use my food processor). Add the sugar to the ground almonds. In a separate bowl, beat the egg whites until stiff. Mix it in with the almonds and sugar. Spread the batter evenly inside the two rings on the parchment paper. Bake in the lower part of the oven for about 20 minutes. Let them cool a little before carefully removing from the paper.

Roast the sliced almonds till they have a golden color.

Boil the sugar and water until the “thread” test is passed. Put a drop of the sugar water between your thumb and index finger. When you separate them a fine thread will form if it is ready. (Don’t burn your fingers). Pour the hot sugar mixture over the egg yolks and whisk hard. In a separate bowl, stir the butter until soft and smooth. Add the egg mix, a little at a time, to the butter and stir until smooth. Add the vanilla sugar.

Spread half of the topping on one cake layer and put the other layer on top. Spread the remaining topping on the top layer and decorate with the sliced almonds. Keep in the fridge at least a couple of hours before serving.

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