Swedish Almond Cake

• 3/4 cup heavy cream
• 2 cups sugar
• 8 None eggs, separated
• 2 cups ground almonds + 2 tbsp
• 2/3 cup butter
• 2/3 cup sliced almonds, toasted

1. Bring cream and 1 cup sugar to a boil. Whisk egg yolks then add 1/3 hot cream. Add remaining cream, stirring. Return to pan and heat for 5 mins, stirring. Remove from heat, place plastic wrap on surface and allow to cool.
2. Meanwhile, preheat oven to 400u0b0F. Line 2 - 10 inch springform pans with parchment paper. Whisk 4 egg whites until stiff, gradually adding 1/2 cup sugar. Fold in ground almonds. Transfer to prepared pans, smooth and bake for 18-20 mins. Remove from oven, loosen sides of pan and let cool.
3. Cream butter for about 8-10 mins then gradually mix with custard. Cover 1 cake with 1/3 of custard then place second cake on top. Spread remaining custard on top and around sides of cake then sprinkle with toasted almonds. Chill until ready to serve.

heavy cream, sugar, eggs, ground almonds , butter, almonds

Taken from recipes-plus.com/api/v2.0/recipes/18640 (may not work)