ALMOND CAKE WITH JAM AND CRÈME FRAÎCHE
Mandelkaka med sylt och crème fraîche
Home-made jam and whipped crème fraîche fills this juicy almond cake, which is even better if you bake and fill it one day before it's being eaten.
12 slices
Jam:
1 lb strawberries, raspberries and redcurrants
10½ oz special sugar made for making jam
Almond cake:
6 eggs (in yolks and whites)
0,8 cup sugar
10½ oz ground almonds or almond flour
0,4 cup flour
2 teaspoons baking powder
Filling:
0,8 cup crème fraîche
0,8 cup jam of a "steadier" type (0,4 + 0,4 cup)
Decoration:
7 oz strawberries
3½ oz redcurrants
powdered sugar
Make the jam according to package instructions. This is a special kind of sugar containing everything needed to make the jam perfect, which makes the jam-making very quick and easy. I don't know if you have it where you are.
Beat egg yolks and sugar until fluffy. Mix almonds, flour and baking powder and fold this into the yolk batter. Beat the egg Whites until stiff and fold them into the batter. Spread it out in a greased, floured pan (diameter 8 to 10 inches) with a removable bottom. Bake in the lower part of the oven at 350F for about 45 minutes and allow to cool.
Filling:
Beat the crème fraîche until really thick and mix with 0,4 cup jam. Split the cake in two. Cover the bottom layer with a thin layer of jam, then spread the crème fraîche mixture on top of the jam. Cover on side of the other layer with jam, then put this, jam side down onto the bottom layer. Wrap the cake up in plastic and preferably put it in the fridge until the next day.
Decorate with strawberries and redcurrants when serving. Dust with powdered sugar if you want.
Enjoy!
Bella
Mandelkaka med sylt och crème fraîche
Home-made jam and whipped crème fraîche fills this juicy almond cake, which is even better if you bake and fill it one day before it's being eaten.
12 slices
Jam:
1 lb strawberries, raspberries and redcurrants
10½ oz special sugar made for making jam
Almond cake:
6 eggs (in yolks and whites)
0,8 cup sugar
10½ oz ground almonds or almond flour
0,4 cup flour
2 teaspoons baking powder
Filling:
0,8 cup crème fraîche
0,8 cup jam of a "steadier" type (0,4 + 0,4 cup)
Decoration:
7 oz strawberries
3½ oz redcurrants
powdered sugar
Make the jam according to package instructions. This is a special kind of sugar containing everything needed to make the jam perfect, which makes the jam-making very quick and easy. I don't know if you have it where you are.
Beat egg yolks and sugar until fluffy. Mix almonds, flour and baking powder and fold this into the yolk batter. Beat the egg Whites until stiff and fold them into the batter. Spread it out in a greased, floured pan (diameter 8 to 10 inches) with a removable bottom. Bake in the lower part of the oven at 350F for about 45 minutes and allow to cool.
Filling:
Beat the crème fraîche until really thick and mix with 0,4 cup jam. Split the cake in two. Cover the bottom layer with a thin layer of jam, then spread the crème fraîche mixture on top of the jam. Cover on side of the other layer with jam, then put this, jam side down onto the bottom layer. Wrap the cake up in plastic and preferably put it in the fridge until the next day.
Decorate with strawberries and redcurrants when serving. Dust with powdered sugar if you want.
Enjoy!
Bella
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