Swedish almond cake
- Serves 16
- Hands-on time 45 min, oven time 30 min, plus cooling and chilling
Swedish almond cake, also known as mandeltårta, is a light, fluffy cake with a creamy custard icing and toasted almonds.
- 24.9g (9.8g saturated)
- 22.6g (19.7g sugars)
Because of the number of egg yolks, the custard will thicken on the bottom of the pan very quickly. This is normal – just keep stirring to bring everything back together. But don’t let it boil – it should steam but not bubble.
Make the sponges, cool, wrap well and freeze. Defrost, then ice to serve. Or keep the iced cake, covered, in the fridge overnight, then bring up to room temperature before serving.
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