Mandel cake or Swedish almond cake

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By Ángela

Surely, even if you didn't know its name, this almond cake will sound familiar to you. Famous for a Swedish decoration chain, the mandeltart es Characteristic for its rich coverage of butter and almonds. It is advisable not to make it too thick, as it is compact and would cloying a little.

Mandel cake or Swedish almond cake

Print recipe

Surely, even if you didn't know its name, this almond cake will ring a bell. Famous for a Swedish decoration chain, now you can make it yourself with this recipe

Mandel cake or Swedish almond cake
  • Ángela
  • Kitchen: cuisine
  • Recipe type: breakfast
  • Rations: 8
  • Total time:

Ingredients

  • 2 eggs
  • 1 cup of sugar
  • 1 teaspoon vanilla flavoring
  • 1 cup and 1 tablespoon of flour
  • 1 and a half teaspoons baking powder
  • half a teaspoon of salt
  • 1/4 of cup of liquid cream
  • half a cup of melted butter

TOPPING:

  • 1/3 cup of chopped almonds
  • ¼ cup butter
  • 3 tablespoons sugar
  • 2 tablespoons of liquid cream to mount
  • 1 tablespoon flour

Preparation

  1. Beat the eggs, sugar and vanilla until the cream is light and fluffy. We add the cream.

  2. Mix the flour with the yeast and the salt and add it little by little, sifting it with a strainer, to the liquid mass of eggs and cream. Finally, add the melted butter and mix until we have a smooth and homogeneous mass.

  3. Pour this mixture into a removable round mold covered with non-stick paper and bake at about 170 degrees for 30 minutes or until the center of the cake is firm.

  4. Lightly toast the almonds in a pan and mix them with the other ingredients. We put this mass in a non-stick saucepan and stir until the mixture begins to boil.

  5. Off the heat, mix again. Spread the topping over the cake.

  6. We bake the cake again at about 180 degrees for 5-10 minutes, this time only on the top, to prevent the bottom of the cake from burning. The almond topping should be slightly toasted.

Image: Ikea


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  1.   Maribel said
    ago 9 years

    How big should the mold be?

    Reply to Maribel