Swedish Almond Cake
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 326 kcal | (16 %) | ||
| Protein | 3.8 g | (4 %) | ||
| Fat | 22.7 g | (20 %) | ||
| Carbohydrates | 27 g | (18 %) |
Ingredients
- For the shortcrust
- 150 grams Pastry flour
- Baking powder
- 75 grams sugar
- 1 packet Vanilla sugar
- 1 egg yolk
- 100 grams butter
- For the topping
- 100 grams butter
- 125 grams ground almonds
- 4 drops Almond extract
- 75 grams sugar
- 1 packet Vanilla sugar
- 100 milliliters Whipped cream
- also
- 75 grams Apricot jam
Preparation steps
For the shortcrust, mix flour with baking powder, sugar and vanilla in a bowl. Add egg yoks and butter in pieces. Chop ingredients together with a knife until crumbly. Then knead quickly with hands into a smooth dough.
Roll out 2/3 of the dough and press into a greased springform pan measuring 26 cm (approximately 10 inches) in diameter. Add springform ring. Roll out remaining dough and use to form a border about 1 cm (approximately 1/2 inch) tall. Prick dough several times with a fork and chill for 1 hour.
For the topping, melt butter and add remaining ingredients. Cook while stirring for 2 minutes.
Spread hot topping over dough. Bake in a preheated oven at 200°C (approximately 400°F) (fan: 180°C, gas mark 3-4) for 20-30 minutes. Press apricot jam through a sieve and drizzle over warm cake. Cool, slice and serve.
