Swedish Almond Cake
·Sponge batter
Whisk the egg whites with a pinch of salt, gradually adding the icing sugar as you go. Once you have stiff, glossy meringue, gently fold in the ground almonds with a wooden spoon.
Baking
Line a round tin with baking paper (including the sides) and pour in the batter. Bake at 170°C for about 25-30 minutes. Once out of the oven, let it cool on a wire rack.
Meanwhile, make the cream
In a saucepan, stir together the cream and sugar and heat over medium heat until the sugar dissolves. Important – don't let it come to a boil!
Watch the temperature and keep stirring
Keep an eye on the temperature, moving the pan off the heat briefly if needed, then add the egg yolks and whisk vigorously. It mustn't curdle! Keep stirring until it thickens – to a custard-like consistency.
Cool it down, stirring occasionally
Take it off the heat and let it cool (stir it now and then as it cools so a skin doesn't form on top).
Whip the butter until fluffy
Put room-temperature butter in a bowl and whip it. About 5-10 minutes – you'll end up with a beautifully light, almost white, fluffy mixture.
Fold in the cream
Now start folding the cooled egg yolk, cream and sugar mixture into the butter. Add it gradually and whisk it all in, then pop the cream in the fridge. It will set in about 2 hours.
Making the praline
Put the sugar in a small saucepan and drizzle over a little water – don't stir. Heat it up, and once the sugar starts to caramelise, add the almond flakes. 'Toast' them like this until golden brown.
Grind it up
Tip the mixture onto baking paper to cool and dry out. Once the almonds are dry (no longer sticky with caramel), put them in a food chopper and grind finely. Your praline is ready.
Back to the sponge
The cooled sponge will be about 4 cm tall (using the 21 cm tin). Carefully slice it in half into two thin layers.
Layering
Spread cream over the first layer and sprinkle with praline. Spread cream on the second layer too, including the side that will touch the praline, then press the two layers together.
Chilling to set
Spread cream over the top and sides of the cake – this is easiest when the cream is firmer straight from the fridge. If the cream starts to soften, pop it back in the fridge for about 10 minutes and continue once it's firmer again. Once done, chill the whole cake until set.
Finishing touches
Decorate the top of the cake with toasted almond flakes or praline. I used both.
