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Swedish Almond Cake gluten-free
(0)
70 min
Under an hour
Knuspr-Küche
Ein herrlich luftiger schwedischer Mandelkuchen, der ganz ohne Mehl auskommt. Die Kombination aus feinem Mandelboden und einer cremigen Pudding-Quark-Schicht macht diesen Kuchen zu einem echten Highlight für jede Kaffeetafel – und das Beste: Er ist von Natur aus glutenfrei!
Ingredients
Preparation method
Preheat the oven to 170–175 °C. Line a springform pan (Ø 27 cm) with baking paper.
Beat the egg whites in a tall container until stiff (approx. 3–4 minutes). Transfer the egg whites to a large bowl and carefully fold in 200 g almond flour and 30 g honey. Pour the batter into the prepared pan and bake in the preheated oven for 15–20 minutes at 170–175 °C.
Meanwhile, in a small saucepan, mix milk, 40 g honey, and the pudding powder with a whisk and bring to a boil while stirring. Let the mixture simmer over medium heat for 7–9 minutes. Once the pudding is ready, turn off the stove. Add low-fat quark, sour cream, and egg yolks and mix thoroughly.
Chef's tip
For a special touch, you can spread a high-quality jam on the base before applying the pudding cream.
240 min
Under an hour
