Fancy Cake with Almond Layers - Festtårta med mandelbottnar

FANCY CAKE WITH ALMOND LAYERS

Festtårta med mandelbottnar

1 cake, approx 10 pieces

4.4 oz almonds

0.6 cup sugar

4 egg whites

Creamy vanilla creme:

2 gelatin sheets

or 1 teaspoon gelatin powder

0.8 cup regular milk

1 egg

1 egg yolk

1 tablespoon potato starch

1 tablespoon sugar

1 tablespoon vanilla sugar

2 cups heavy cream

Decoration:

fruit and berries

Preheat oven to 437F.

Grind the unpeeled almonds in an almond grinder (or buy it already ground, like I always do). Mix almonds with sugar. Beat the egg whites until stiff and stir the almond mixture into them - gently. Stir until smooth. Draw 3 rounds on baking paper, diameter approx 8 inches. Spread out the almond batter inside the rounds and bake in the middle of the oven for 10 to 12 minutes. Allow to cool on the baking paper, placed on a rack. Gently pull off the baking paper when the layers are cold.

Soak the gelatin sheets for 5 to 7 minutes or do as you normally do with the powder. Beat together milk, egg, egg yolk, potato starch and sugar in a heavy-bottomed saucepan. Simmer while stirring (do not boil) until the creme thickens. Squeeze out excess water from the gelatin and put them in the hot creme. Allow to cool. Stir occasionally while cooling, then place in the fridge to set.

Beat the cream until thick. Flavor the creme to taste with vanilla sugar and stir in the cream. Spread the vanilla creme over the layers and put them together. Pipe the remaining creme around the cake and decorate with fruit and berries.

Enjoy!

Bella