Mandeltårta: Swedish almond cake
If you’ve ever been to Sweden or even just to the Swedish furniture store IKEA, you might recognise this cake under the name “Almondy”: The delicious Swedish almondårta with the creamy yellow colour. Consisting of two layers of meringue dough and two layers of almond cream as well as crunchy flaked almonds, this Scandinavian cult pastry is not just a feast for the eyes – you can also find the recipe for nibbling here.
Swedish almond cake Recipe
- 8 Eggs
- 400 g Sugar
- 200 g Ground almonds
- 200 g Whipped cream
- 75 g Almond flakes
- 150 g Butter
- 1 Tbsp. Icing sugar
- Springform tin (26cm diameter)
- Baking paper
- Egg whisk
- Clingfilm
- Pan
- Ingredients
- 8 Eggs
- •200 g Sugar
- •200 g Ground almonds
- Utils
- Springform tin (26cm diameter)
- •Baking paper
Firstly, break the eggs and put the yolks to one side. Preheat the oven to 175 degrees fan. Beat half of the egg whites until stiff and add 100 g of sugar at the same time. Carefully fold 100 g of the ground almonds into the mixture. Line the base of a springform tin (approx. 26 cm in diameter) with baking paper and pour in the batter. Smooth out and bake for 18-20 minutes.
Carefully loosen the base from the springform tin and remove from the tin. While it is cooling, prepare and bake the second base in the same way with the remaining egg white.
- Ingredients
- 200 g Whipped cream
- •200 g Sugar
- •75 g Almond flakes
- Utils
- Egg whisk
- •Clingfilm
- •Pan
While the second base is baking, bring the whipping cream and 200 g sugar to the boil. Remove from the heat. Remove 1/3 of the sugar-cream mixture and mix it with the egg yolks using a whisk. Then stir back into the remaining cream. Heat the mixture again over a low heat for a few minutes until it becomes thick and creamy. But do not let it boil under any circumstances! Transfer the cream to a bowl and leave to cool, covered with cling film to prevent a skin from forming. Meanwhile, toast the flaked almonds in a pan and leave to cool.
- Ingredients
- 150 g Butter
- •1 Tbsp. Icing sugar
Beat the butter at room temperature with a hand mixer. Add the prepared egg cream (step 2) by the spoonful and stir in. Pour about 1/3 of the cream onto one of the two bases and spread until smooth. Then place the second cake layer on top and spread the remaining cream over the entire cake. Then sprinkle the toasted flaked almonds on top. Chill the cake for approx. 2 hours and dust with a little icing sugar just before serving, if desired.
| Energy | 360 kcal |
|---|---|
| Protein | 7 g |
| Fat | 24 g |
| Carbohydrates | 27 g |
Particularly delicious with icing sugar.
The Swedish Mandeltårta tradition
The fact that many great baking recipes originate from Sweden is not least due to the traditional fika: Sweet treats are simply part of the daily coffee break – whether cake, pie, biscuits or pastries. One of the favourites is the typical Swedish almond cake, which can be found in many cafés in Sweden. It’s worth trying!
With its slightly yellowish colour, it goes particularly well in spring and is often served in Sweden during the Easter holidays. Incidentally, Swedes say that their former king Oskar II (1829-1907) was a great fan of almond cakes and loved eating them.
The practical thing about the cake is that no flour is used in the traditional recipe, which makes it completely gluten-free.
Buy Swedish almond cake
You are probably more familiar with the Swedish delicacy under the name “Almondy” from a visit to an IKEA store or the supermarket.
The Swedish bakery Almondy adopted the traditional recipe from 1890, made it famous and has now been baking almond tarts for the whole world for over 30 years.
