The next cake for work have also featured on the blog before, but it was a while ago, so I think it is fair to let it into the limelight once again.
The recipe for this cake is from one of my mother’s many cookbooks and is courtesy of the chefs at Svaneholms Slott in Sweden once upon a time (it is an old book) but the nice thing is that this hotel is in an old castle just 15 minutes from where my parents live.
My colleague Michael loved this cake so much that he asked for the recipe straight away, and I do agree with him – it is a wonderful cake.
It works just as well to end a dinner party as to serve with tea or coffee on a Sunday aftrenoon. The texture is creamy and chewy at the same time and the flavours are really nice. Also it is very simple to make, but it might not look it.
The original recipe calls for flaked almonds to top but I, however think it looks nicer with some fresh raspberries.
Almond meringue tart with custard (gluten free), 8 portioner
150 g ground almonds
200 g icing sugar
Beat the eggwhites until stiff peaks. Fold in the icing sugar followed by the ground almonds. Pour into a buttered dish and bake until golden brown, about 30 minutes in 175C.
3 egg yolks
200 ml double cream
150 ml caster sugar
1,5 tbsp butter
Add the ingredients to a saucepan. Let it all melt while stirring and let it simmer for about 5 minutes. Leave to coll and pour onto the meringue base. Leave to cool a little and decorate with raspberries or flaked almonds.