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Community Recipe

Mormor's Almond Cake (Mandeltårta)

A classic Swedish almond cake, perfect for any occasion. This recipe features a dense, flourless almond base topped with a rich, buttery egg yolk cream and toasted almonds. It's a delightful combination of textures and flavors that's sure to impress.

Recipe by Hannah S
DessertsAmericanServings: 8
Mormor's Almond Cake (Mandeltårta)

Ingredients

  • Almonds, blanched200 g
  • Sugar150 g
  • Eggs3
  • Butter100 g
  • Egg yolks3
  • Heavy cream100 ml
  • Vanilla extract1 tsp
  • Sliced almonds50 g
  • Salt1/4 tsp

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Method

1

Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.

2

Grind blanched almonds in a food processor until finely ground.

3

In a mixing bowl, combine ground almonds, sugar, and salt.

4

Separate the eggs. Add the egg whites to the almond mixture and mix well.

5

Melt 50g of butter and add to the batter. Stir until combined.

6

Pour batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

7

While the cake is baking, prepare the cream. In a saucepan, combine egg yolks, heavy cream, sugar, and the remaining 50g of butter.

8

Cook over medium heat, stirring constantly, until the cream thickens enough to coat the back of a spoon. Do not boil.

9

Remove from heat and stir in vanilla extract.

10

Toast sliced almonds in a dry pan over medium heat until golden brown, watching carefully to prevent burning.

11

Once the cake is cooled, spread the cream evenly over the top.

12

Sprinkle toasted almonds over the cream.

13

Refrigerate for at least 30 minutes before serving.

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