Swedish Almond Cake (gluten-free)

Name: Swedish Almond Cake (gluten-free)
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 12 servings
Cuisine: Österreichische Küche
Ingredients: 250 g almond flour; 500 ml milk (1.5% fat); 5 eggs (separated into egg whites and yolks); 1 packet vanilla pudding powder (gluten-free, approx. 34-37 g); 200 g quark (20% fat); 70 g sour cream (15% fat); 70 g honey; Baking paper

70 min

Under an hour

Gurkerl Küche

Ingredients

Price per portion:€ 0.60

Ingredients

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Chickpea flour 250 g Mandelmehl

Cow's milk 500 ml Milch (1,5% Fett)

Eggs 5 Eier (getrennt in Eiklar und Dotter)

Cornstarch 1 Packung Vanillepuddingpulver (glutenfrei, ca. 34-37 g)

Quark 200 g Topfen (20% Fett)

Sour cream 70 g Sauerrahm (15% Fett)

Additionally required

Baking paper Backpapier

You probably have at home

Honey 70 g Honig

Preparation method

Preparation & Base

Preheat the oven to 170–175 °C top/bottom heat. Line a springform pan (Ø 27 cm) with baking paper.

Separate the eggs. Beat the egg whites in a tall container until very stiff (takes approx. 3–4 minutes). Transfer the beaten 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 approx. 15–20 minutes.

Cream & Finishing

Meanwhile, in a small saucepan, mix the milk with the remaining honey (40 g) and the pudding powder. Bring to a boil while stirring and simmer over medium heat for approx. 7–9 minutes until the pudding thickens. Remove the saucepan from the heat, add quark, sour cream, and the 5 egg yolks, and thoroughly stir everything into a smooth cream.