Tonight’s the Eurovision final: I can’t wait! The Netherlands have a really good song this year, and even though I don’t dare to hope for a first place, I’m very happy with Douwe-Bob’s performance so far. My other favorites are neighbor Belgium and far-away Australia!
A Eurovision night has to include yummy food, and this Swedish mandeltårta will be perfect with a cup of tea. The final is in Stockholm this year, and they’re doing a fantastic job so far! Last year’s winner is Måns Zelmerlöw, hence the name of the cake 🙂
This cake is gluten free, so those who can’t eat wheat or gluten will be very happy with this option! Who will you be voting for tonight? 🙂
Recipe Måns’ Mandeltårta (Swedish Almond Cake)
Adapted from: Sju Sorters Kakor
Tools: baking parchment
Filling & topping
|1/2||vanilla pod (seeds of)|
|40||grams||almond shavings (roasted)|
- Preheat the oven to 200C/390F. Draw 2 circles (24cm in diameter) on the baking parchment and place on a baking sheet.
- Blend the sugar and almonds together. Whisk the egg whites to stiff peaks. Fold into the almond mixture. Pipe or spread onto the baking parchment circles. Bake in the oven for 15 minutes or until golden brown. Leave to cool.
- For the filling, mix together the yolks, cream, sugar, butter and vanilla pod in a saucepan. Heat over low heat while whisking until it thickens. If the cream splits, add a little boiling water. Leave to cool.
- To assemble the cake, place one cake layer on a plate or cake stand. Spread half of the cream on the layer, then place the other on top. Cover the cake in the rest of the cream. Cover with the roasted shaved almonds. Store in a cool place.