Almond Cake Finesse - Mandelkaka Finess

ALMOND CAKE FINESSE

Mandelkaka Finess

1 cake, 6 to 8 pieces

3½ oz almonds

4 egg whites

0.2 cup cane sugar

Creme:

0.2 cup regular milk

1 tablespoon cane sugar

4 egg yolks

2 teaspoons potato starch

1.7 oz butter or margarine

Decoration:

7 almonds, roughly chopped

For serving:

fresh or frozen berries of your choice

Grease a baking pan, approx 7 inches diameter and 6 cups capacity. Line the bottom with a baking paper and make it cover a little of the sides as well.

Grind the almonds (I normally buy it already ground). Separate the eggs and save the yolks for the creme. Beat the egg whites to a very stiff foam (you know, you're supposed to be able to turn the bowl upside down and the egg stays inside ...). Gently blend the whites with almonds and sugar and pour the batter in the pan. Bake in the middle of the oven at 347F for about 25 minutes.

Creme:

Mix milk, cane sugar, egg yolks and potato starch in a saucepan. Heat while stirring but do not boil. Remove from heat when the mixture is just below boiling point and starts to thicken. Add butter in pieces while stirring. Allow to cool.

Unmould the cake on a plate and spread with the creme. Roughly chop the almonds and sprinkle over the surface. Serve right away or leave in the fridge for a couple of hours. This cake is delicious served with berries.

Enjoy!

Bella