Swedish Gluten-Free Almond Cake

Name: Swedish Gluten-Free Almond Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: 250 g of almond flour; 500 ml of semi-skimmed milk 1.5%; 5 pcs of size M eggs; 34 g of gluten-free vanilla pudding powder; 200 g of semi-skimmed cottage cheese 2%; 70 g of sour cream 12% fat; 70 g of polyfloral honey; 1 pc of baking paper

70 min

Under an hour

Sezamo

Descoperă o prăjitură suedeză cu migdale, fină și aromată, pregătită fără gluten. Acest desert combină un blat crocant de migdale cu o cremă bogată de budincă, brânză de vaci și smântână, fiind îndulcit natural cu miere. Este o opțiune perfectă pentru cei care caută un răsfăț dulce mai sănătos sau au intoleranță la gluten. Textura sa aerată și gustul intens de migdale te vor cuceri de la prima felie.

Ingredients

Price per portion:RON 18.55

INGREDIENTS

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Migdale 250 g de făină de migdale

Psyllium 500 ml de lapte semi-degresat 1.5%

Chicken eggs 5 buc de ouă mărime M

Pudding powder 34 g de praf de budincă de vanilie fără gluten

Semi-skimmed cottage cheese 2% 200 g de brânză de vaci semi-degresată 2%

Sour cream 35% fat 70 g de smântână 12% grăsime

Natural polyfloral honey 70 g de miere polifloră

UTENSILS AND CONSUMABLES

Baking paper 1 buc de hârtie de copt

Preparation method

Preparing the Base

Preheat the oven to 170–175 °C. Prepare a 27 cm diameter cake pan and line it with baking paper. Separate the egg whites from the yolks.

In a tall bowl, place the egg whites and beat them into a stiff foam using a mixer (this will take approximately 3–4 minutes). Once the foam is ready, transfer it to a larger bowl and gently fold in 200 g of almond flour and 30 g of honey. Pour the batter into the prepared pan, place it in the preheated oven, and bake for 15–20 minutes at 170–175 °C.

Preparing the Cream and Final Baking

Meanwhile, in a small saucepan, mix the milk, 40 g of honey, and the pudding powder, then bring the mixture to a boil. Cook over medium heat for 7–9 minutes from the moment it boils. Once the pudding is ready, turn off the heat, add the cottage cheese, sour cream, and reserved egg yolks, mixing well until smooth.

Chef's tip

For extra flavor, you can spread a thin layer of berry jam on the base before adding the pudding cream. Let the cake chill overnight to allow the flavors to meld perfectly.