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Thursday, November 21, 2019

Swedish Almond Torte


The first time I tasted this delicious cake or torte was a few years back in Ikea Malaysia. Its called Mandel torte. The cake was so delicious I kept wishing I could eat it one more time. It took me some time to find the recipe.



 It is a long one and also a bit pricey as the whole thing requires almonds and almonds are pretty expensive here in the Maldives. So make it on a special day for loved ones or on a special occasion.

I found the recipe on youtube, had no idea what she was saying but with the help of google translate I was able to get the ingredients from the website.

The best thing about this recipe is it uses both the egg yolk and whites, even though they are used in two different ways.  Make sure not to let any yolk get into the whites, as it won't become stiff any yolk is in the whites.

First, the vanilla cream is prepared, the first step is the same as a pastry cream, make sure the egg yolks don't curdle.


So don't check Instagram or Facebook , but keep stirring, will take about 10 minutes for the mixture to thicken. Let it chill and then  mix with softened butter and icing sugar.

I followed the recipe which I found here after I viewed her recipe on youtube

The meringue is made in a clean bowl, make sure it's very clean. The meringue should be very stiff. So stiff that when you turn the bowl upside down it should hold itself in the bowl and not land on the ground.


 Fold the almonds in carefully and gently, not vigorous beating.


I used a large baking sheet to make the torte as you can see from the video she used one whole cake tin to make it. I prefer to make two thin bases so I don't have to fiddle with the slicing. Saw this method in this video here.



Assembling it was fun, just to see all the hard work paying off.




Yield: 8
Author:

Swedish Almond Torte

Total time : about 4 hours including chilling time

ingredients:

Vanilla Cream
  • 125ml milk
  • 50g sugar
  • 4 egg yolks
  • 1 tsp vanilla essence
  • pinch of salt
  • 100g butter ( softened)
  • 40g icing sugar
  • about 75g almond flakes ( see note)
Almond Meringue Cake
  • 5 egg whites
  • 125g sugar
  • 125g ground almonds ( or grind whole almonds if you dont find them)
  • pinch of salt

instructions:

How to cook Swedish Almond Torte

Vanilla cream
  1. *Prepare the vanilla cream before the meringue base. Can be made a day ahead even. 
  2. Place the milk a small saucepan and place on the stovetop on a low heat and let it warm up not boil. Switch off when u see tiny bubbles on the side of the milk. 
  3. Whisk sugar, vanilla and egg yolks in a bowl, carefully whisk in the warm milk, adding in a thin stream, while whisking  ( can ask someone to whisk while you pour milk).  Pour the contents back into the saucepan and whisk on the stovetop on low heat till the mixture thickens.  
  4. Quickly pour into a bowl, cover the top with cling film, the cling film should touch the cream mixture, so a film doesn't form when it cools. Once cool place the bowl in the fridge to chill for a few hours. 
  5. After a few hours and when ready to assemble the cake, take the chilled  vanilla cream out,  place the softened butter, (that is butter kept at room temperature and has started to go soft), into a mixing bowl, along with a pinch of salt and icing sugar. 
  6. Start whisking with a whisk or electric beater.  Once icing sugar and butter are well mixed, start adding the prepared vanilla cream into the butter a little at a time till its all used up.  
Almond Meringue Base
  1. Take a  clean dry frying pan and add the ground almonds or whole almonds if u don't have them. Toast the almonds/ground almonds stirring continuously.  Be careful as ground almonds tend to burn quickly. Remove to a bowl and cool. If u have used whole almonds, cool and then grind and set aside. 
  2. Clean a glass or metal or melamine bowl, wipe it dry and rub the cut side of lime inside the bowl, wipe it well with a tissue. 
  3. Add the egg whites into the bowl.  Using an electric beater, whisk till the egg whites are very frothy. 
  4. Grind the sugar a little before using.  Then add into the egg white mixture a tablespoon at a time, beating continuously. Do Not be tempted to dump the whole thing into the eggs, take your time, whisk and add sugar a little at a time till you use up all the sugar. 
  5. Beat the egg whites till very stiff, the eggs  should hold its shape. 
  6. Preheat oven  160 - 180 degrees C. Line a tray with baking paper. Use two trays if the tray is small.  
  7. Now into the egg mixture, carefully fold in the ground almonds.  Fold in with a spatula or large spoon. 
  8. Carefully divide the mixture into two circles on the baking tray, smooth it out to a rough  6- 8 inch circle. 
  9. Pop into the oven and bake for 20 minutes.  Remove and cool.

Assembling the torte
  1. First, toast the almond flakes in a dry frying pan and then let it cool.
  2. Place one piece of the meringue base on your serving plate or platter. Spread with the vanilla cream.
  3. Top with the second meringue base, now spread the vanilla cream on the sides and top of the whole torte. 
  4. Cover the sides and top with the toasted almond flakes.
  5. Chill in the fridge for an hour before serving.  
  6. Enjoy!

NOTES:

If you cant get hold of almond flakes, buy whole almonds, boil in water for a few minutes, cool and remove the skin, slice the almonds thinly or even chop them. Then toast in a dry frying pan.
Created using The Recipes Generator

4 comments:

  1. Awesome! I love almond! I’m going to try it!
    If you want to know about some amazing almond I do found a great application on google play sorting all kind of plants with their benefits it's called Herbs Encyclopedia.
    You can read about almond here https://herbs.page.link/PK87

    ReplyDelete
  2. The Mandel Torte turned out absolutely beautiful, Nammi. All the hard work definitely paid off.

    ReplyDelete
  3. Oh wow, beautiful cake! Looks so good and delicious, have a lovely day☺

    ReplyDelete
  4. looks awesome love that your such a great global cook.

    ReplyDelete

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