Swedish Almond Gateau (IKEA)
Swedish Almond Gateau (a recipe from IKEA, they used to serve it in their cafe)
100 g almond flakes
200 g almonds, ground
6 eggs (size L)
sweetener equivalent to 240 g sugar
100 ml whipping cream
225 g butter, softened
1 vanilla pod or desiccated coconut - optional
preparation:
Preheat the oven to 175 degrees. Spread laked almonds on a baking sheet and bake in the oven until golden brown.
Separate the eggs.
Using a handmixer, mix together the egg yolks and cream in a bowl placed over hot water, the water must be just below boiling point, if it is any hotter you will be making scrambed egg so be careful!!
Whisk the yolks and cream until you have a thickish/creamy consistency. Remove the bowl from the heat, place it over a pan of very cold water (just so that the bottom of the bowl is immersed, and continue to whisk until the mixture is cool. Whisk in the softened butter, a bit at a time, then add sweetener equivalent to 100g of sugar (and contents of scraped out vanilla pod or desiccated coconut if using.Could use a few drops of vanilla extract if no pod to hand, but dont make the cream go runny)
Set the cream aside and prepare the cake as follows:
Line 2 baking sheets with baking parchment, draw 2 circles of 22cm diameter onto each tray. Whisk the egg whites slightly, add sweetener equivalent to 140 g sugar and beat until stiff. Gradually and carefully fold in the ground almonds. Spread the cake mixture evenly onto the circles.
If you have a fan oven slide both trays into the oven, bake for 15 - 20 minutes. If yours isnt fan assisted you need to swap the baking sheets round at half time so that the sheet that goes in at the lower shelf is then placed on top shelf.
When cooked, remove the baking aheets from the oven, pull off the baking parchments, let the cakes cool.
When cooled, spread one cake with the cream, place other cake on top, spread top and sides with the remaining cream and sprinkle with toasted flaked almonds on top and cover sides (use a palette knife for this).
Leave the cake in the fridge for a minimum of 6 hours or better still overnight.
The cake is dry and hard when it comes out of the oven, but it absorbs moisture from the cream and is nice and soft when you finally take it out of the fridge.
Scroll down on the page to view the finished product
http://lchf.de/forum/viewtopic.php?f=29&t=972