Swedish Almond Cake | Gluten-Free & Creamy

Name: Swedish Almond Cake | Gluten-Free & Creamy
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: 250 g almond flour; 500 ml low-fat milk (1.5% fat); 5 eggs (size M); 34 g vanilla pudding powder (gluten-free); 200 g low-fat quark; 70 g sour cream (10% fat); 70 g honey; 1 piece baking paper

70 min

Under an hour

Knuspr-Küche

Ingredients

Price per portion:€ 1.47

Ingredients

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Almond flour 250 g Mandelmehl

Fresh Milk 3.5% 500 ml fettarme Milch (1,5 % Fett)

Eggs (size 10) 5 Eier (Größe M)

Vanilla Whey Protein 34 g Vanille-Puddingpulver (glutenfrei)

Low-fat quark 200 g Magerquark

Sour cream 70 g Saure Sahne (10 % Fett)

Honey 70 g Honig

Equipment

Baking paper 1 Stück Backpapier

Preparation method

Preheat the oven to 170–175 °C. Line a springform pan (Ø 27 cm) with baking paper. Separate the 5 eggs into yolks and whites.

Beat the egg whites in a tall container until stiff (approx. 3–4 minutes). Carefully fold the egg whites into 200 g almond flour and 30 g honey in a large bowl. Pour the batter into the pan and bake for 15–20 minutes.

Meanwhile, mix milk, 40 g honey, and the pudding powder in a small saucepan and bring everything to a boil, stirring constantly. Let the mixture simmer for approx. 7–9 minutes. Remove the saucepan from the heat and thoroughly stir in low-fat quark, sour cream, and the 5 egg yolks.