Swedish Almond Cake – a delicious recipe with heavy cream, sugar, eggs, ground almonds +, butter, almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring cream and 1 cup sugar to a boil. Whisk egg yolks then add 1/3 hot cream. Add remaining cream, stirring. Return to pan and heat for 5 mins, stirring. Remove from heat, place plastic wrap on surface and allow to cool.
2
Meanwhile, preheat oven to 400u00b0F. Line 2 - 10 inch springform pans with parchment paper. Whisk 4 egg whites until stiff, gradually adding 1/2 cup sugar. Fold in ground almonds. Transfer to prepared pans, smooth and bake for 18-20 mins. Remove from oven, loosen sides of pan and let cool.
3
Cream butter for about 8-10 mins then gradually mix with custard. Cover 1 cake with 1/3 of custard then place second cake on top. Spread remaining custard on top and around sides of cake then sprinkle with toasted almonds. Chill until ready to serve.
1650
kcal
Calories
114
g
Fat
125
g
Carbs
47
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3/4 cup heavy cream, 2 cups sugar, 8 None eggs, separated, 2 cups ground almonds + 2 tbsp, and more.
Yes, Swedish Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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