Swedish Almond Cake

Ingredients:

Egg white mixture:
3 egg whites
150 g sugar
100 g ground almonds

Topping:
1 level tsp starch
200 g cream
3 egg yolks
75 g sugar
1 sachet vanilla sugar
50 g butter
50 g sliced almonds

1. Beat the egg whites in a bowl until stiff. Mix the sugar in bit by bit, until it forms stiff peaks. Now incorporate the almonds. Smooth the batter into a springform pan.

2. Slide the mould into a preheated oven (top/bottom heat: 180°C, fan-assisted: 160°C). The base will be baked perfectly after approx. 30 minutes.

3. For the topping, put the starch in a pot and mix in the cream bit by bit. Add the egg yolk, sugar, vanilla sugar and butter to the mix and work in with a whisk. Heat it all up, stirring constantly.

4. Put the mixture into the fridge. Brown the almonds in a non-stick pan without oil and then leave them to cool on a plate.

5. Spread the cooled cream mixture over the base, sprinkle with almonds and leave to chill on a plate in the fridge for at least 3 hours.