When I last baked for the office, this cake from the Swedish baking bible Swedish Cakes and Cookies, was very popular. I have a similar recipe on the blog already, that I must say I prefer, but it is always fun to try different recipes and make comparisons.
This is still a very nice cake, it’s smaller than the other recipe and especially the custard tastes different, almost lighter actually.
Zuleika cake, serves 10
From Sju Sorters Kakor (the Swedish version of Swedish Cakes and Cookies).
100 g almonds, ground
3 egg whites
100 ml / 80 g caster sugar
3 egg yolks
75 ml / 60 g caster sugar
200 ml double cream
50 g butter
35 g almond slivers
BUtter a regular cake tin. Beat the egg whites stiff. Mix the ground almonds and sugar in a bowl and fold in the stiff egg whites. Spread out the mixture in the tin. Bake in the bottom of the oven, 160C (fan oven) for 30 minutes. Leave to cool.
Mix egg yolks, sugar, cream and butter in a saucepan. Simmer until thick while stirring. Leave to cool a little. Pour over the base. Garnish with almond slivers. Best served really cold.