If anyone asks me what my favorite cake is, it is this! She’s messy but so elegant at the same time, defintly try my almond version for midsummer or just for genral summer vibes. If your ever hoasting a summer dinner make this for desert and evryone will take another slice. I Sweden it has many different namnes like Pinocchiotårta, sommartårta, herrgårdstårta.
The almond cake layer:
- 4 egg yolks
- 50 g room temp butter
- 3 tbsp sunflower oil
- 1/2 dl | 1/4 cup milk
- 1 dl | 1/2 cup sugar
- 1 tsp vanilla
- 1,5 dl | 3/4 cup flour
- 50 g almond paste ( marzipan/ mandelmassa), shred the almond paste with a grater
- 1,5 tsp baking powder
Almond meringue:
- 4 egg whites
- 1,85 dl | 3/4 + 2 tbsp sugar
- 2 dl | 1 cup almond flour
- almond shavings to sprinkle on before baking
Topping:
- 5 dl l 2 1/2 cup Light whipped heavy cream
- 2 tsp vanilla
- 1 tsp cardamom
- A bunch of strawberries, blueberries and flowers
Directions
- Start by making the first layer, the almond cake. Combine the butter, oil and sugar until pale and fluffy.
- Add the yolks one at a time, then add the milk and continue to mix.
- Then add the vanilla, baking powder and flour.
- When fully combined add the shredded almond paste.
- Set aside and make the meringue, whip the egg whites in a thoroughly cleaned metal bowl.
- Add the sugar one tbsp at a time, until stiff peaks.
- Lastly add the almond flour and gently fold in.
- Now assemble the cake by pouring the almond cake in a form, then pour the meringue on top and gently smooth over to cover the entire cake.
- Bake on 175c for 350 f.
- Take out the cake and let cool completely, cut it into two pieces.
- Whip the heavy cream until soft peaks and add some cardamom and vanilla.
- Assemble the cake by piping heavy cream on one of the layers , then placing the other one on top.
- Decorate with more heavy cream, lots of berries, flowers and powdered sugar. Devour!!