Swedish Almond Cake gluten-free

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.