Zuleika cake (chewy almond base with custard topping)

IMG_8797

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).

Base:

100 g almonds, ground

3 egg whites

100 ml / 80 g caster sugar 

Topping:

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.

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