Homemade IKEA Almond Cake Recipe 🇸🇪

Now you don't have to drag yourself through the store to get your fix. Baking this delightful Swedish cake is easier than assembling a bookshelf with those confusing instructions 😉
Ingredients:
- 5 egg whites
- 70 g sugar
- 200 g almonds or almond flour
- pinch of salt
Cream:
- 5 egg yolks
- 15 g sugar
- 100 ml milk
- 2 tsp cornstarch
- 1 tsp vanilla extract
- 120 g white chocolate
- 100 g heavy cream
Frosting
- 15-20 finely chopped almonds
- 120 g milk chocolate
- 120 g heavy cream
1. White chocolate ganache goes first. Roughly chop 120g of white chocolate. Heat 100g of heavy cream and pour it over the chocolate. Mix until fully combined. Press the plastic wrap down to the surface of the ganache to prevent skin from forming before placing it into the fridge.
2. Separate 5 eggs. Add 15g of sugar, 100 ml of milk, 2 tsp of cornstarch, and 1 tsp of vanilla extract to the saucepan with egg yolks. Whisk together and put on the stove. Cook over medium heat, whisking constantly, until the mixture thickens. Cover with plastic wrap in contact and let it cool in the fridge.
3. Get down to the cake batter. If you use whole almonds, finely ground them first. Whisk the egg whites with a pinch of salt in a bowl until foamy. Gradually add 70g of sugar while whisking until the mixture is glossy and firm. Gently fold in 200g of sifted ground almonds or almond flour until fully incorporated.
4. Pour the batter into the lined sheet tray and smooth out the top. Bake for 20-25 minutes in the oven preheated to 180°C (350°F).
5. Let the cake cool completely before slicing it into two layers. Make them rectangular or use a round form.
6. Slightly whip the ganache before mixing it with the cooled custard.
7. To assemble, place one layer of the cake on a plate and spread a generous amount of the cream on top. Place the second layer of cake and spread more cream on top. Leave in the fridge.
8. Chop 120g of milk chocolate. In a small saucepan, heat 100 ml heavy cream. Pour hot cream over the chocolate. Keep stirring until homogenous and the glaze is ready.
9. Chop almonds and sprinkle them over the cake. Pour a slightly cooled glaze over the cake, allowing it to drip down the sides.
10. Chill the cake in the fridge for at least 2 hours before serving.
This gluten-free Swedish treat is made with a light and fluffy almond base, a creamy white chocolate filling, and a decadent chocolate glaze. You can totally add crushed Daim candies to add caramel crunch. As for me, chopped almonds are more than enough.
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[@LizaKn]

Watch the full video 👉ua-cam.com/video/2wddc7X1PYQ/v-deo.html

[@ghostjawbonecodm]

I'm swedish I can say hur mår du

[@isaac.zeitgeist]

fus ro dah