Topped with roasted almonds, Mandeltårta is a flaky, gluten-free cake that can be made with one or two layers. Since it is quite sweet, I often omit one for a thinner cake (but equally delicious). If you decide to make it with one layer, only make half the creamy topping since you don’t need to use it to separate the layers. This is a great dessert to cut into small pieces and freeze. Then, when you decide that you want dessert or something to accompany an afternoon cup of coffee, just remove a slice (or four) from the freezer and let defrost at room temperature for a few minutes.
Recently, I made a variation of this cake with melted chocolate instead of the cream, which was extremely sweet. It was only one layer, but just thinking about it makes my teeth hurt. I’m working on perfecting that recipe and then I’ll be sure to share it with you!
- 8 eggs, separated
- 1⅔ cup ground almonds
- 2 cups sugar
- 2 tbsp sugar
- ⅔ cup sliced almonds
- 14 tbsp butter
- ⅓ cup cornstarch
- confectioner's sugar for dusting
- Preheat the oven to 390 degrees Fahrenheit. Separate 4 egg whites and whip until stiff peaks form (save the yolks, you'll need those later!). Gradually add half of the ground almonds and ½ cup sugar to the egg whites. This will form the first cake base. Pour the batter into a greased springform pan and bake for 20 minutes. Repeat these steps to form a second cake base using the remaining 4 egg whites, ground almonds and ½ cup sugar. Bake this cake base for 20 minutes as well and let both bases cool.
- For the butter cream topping, melt the 14 tbsp of butter in a saucepan over a very low heat. Add the remaining sugar, cornstarch, and egg yolks and beat with a whisk until frothy. Continue to heat and whisk until it begins to thicken, about 5 to 10 minutes. Spread the thickened cream over the bottom base. Place the second base on top and pour the remaining cream on top and over the sides. Cover with the sliced almonds and dust with confectioner's sugar. Place in the fridge to harden the butter cream layer.