For those striving to maintain a health-conscious diet, Swedish Almond Cake offers a tantalizing solution. Thanks to its key ingredient – almonds – this dessert boasts a host of nutritional benefits.
If you're in search of a dessert that effortlessly combines history and flavor, direct your attention to none other than Swedish Almond Cake. This beloved Scandinavian delicacy boasts an intriguing past and a taste that leaves a lasting impression. Throughout this article, we'll delve into the origins of Swedish Almond Cake, its appeal to health-conscious individuals, the symbolism it holds, and the health benefits of its gluten-free variations.
Originating in Sweden, this almond-infused treat has captured the palates of dessert enthusiasts worldwide. With a history steeped in Nordic culinary traditions, Swedish Almond Cake brings a piece of Scandinavia's rich heritage to your dessert table.
For those striving to maintain a health-conscious diet, Swedish Almond Cake offers a tantalizing solution. Thanks to its key ingredient – almonds – this dessert boasts a host of nutritional benefits. Almonds are rich in healthy fats, protein, and dietary fiber, making them a satiating choice that can be indulged in guilt-free. Swedish Almond Cake is naturally low in carbohydrates, primarily due to the almond flour used as a base. This makes it a favorable dessert choice for keto enthusiasts.
Swedish Almond Cake's use of almond flour not only keeps carb content in check but also introduces healthy fats into the mix. Almonds are a fantastic source of monounsaturated fats, which align perfectly with the keto diet's emphasis on fat consumption. Additionally, almonds provide essential nutrients such as vitamin E, magnesium, and fiber, contributing to overall well-being.
The combination of almond flour's healthy fats and dietary fiber in Swedish Almond Cake can promote a sense of fullness and satiety. This can be especially advantageous for keto followers, as it helps manage hunger and cravings while avoiding the spikes in blood sugar that can occur with traditional sugary desserts.
Adapting traditional recipes to fit the keto framework is a common challenge. However, Swedish Almond Cake's foundation in almond flour offers a versatile base for experimenting with keto-friendly ingredient substitutions. This allows for creative variations while maintaining the cake's distinctive almond flavor.
Following a keto diet doesn't mean sacrificing dessert pleasures. Swedish Almond Cake proves that you can enjoy a scrumptious treat without straying from your dietary goals. Its satisfying texture and delightful taste make it an excellent option to satisfy your sweet tooth while staying on track.
Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Prepare a 2 or 3 round cake 19-20cm (7-8inch) pans by greasing and lining it with parchment paper.
Or other option if you don't have a 3 round cake tins: take a standard baking sheet from the oven and line it with parchment paper for baking.
Whisking Egg Whites:
In a mixing bowl, whisk the egg whites until they form like beer form. Gradually add the Whole Earth Stevia Sugar Replacement (or your chosen sugar replacement) and salt. Continue to whisk on high speed until the egg whites are fluffy and form stiff peaks, and not falling if you turn the bowl up side down.
Incorporating Almond Flour:
Gently fold in with spatula the almond flour or chopped almonds into the egg whites. Be careful not to deflate the mixture; you want to maintain the fluffiness. Gently fold until the ingredients are well combined.
Baking the Cake:
Pour the batter into the prepared cake pans by dividing into two equal parts and smooth the top.
Other option with the baking sheet from the oven: on the baking sheet, using a cake pan with a diameter of 19-20 cm or a plate, draw circles with a pencil. Pour the dough into a circles by dividing it in 3 even portions , help your self with the spatula (I did the 3 layers, you can do 2 layers).
Bake in the preheated oven for about 25-30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Cooling:
Once baked, remove the cake from the oven and let it cool in the pans for a few minutes. Gently remove the parchment paper. Then, transfer it to a wire rack to cool completely.
It can be prepared ahead of time, just to cover with plastic wrap toughly, and stored in the fridge or cold place.
Creating the Butter Cream:
Make a custard:
In a medium-sized saucepan with thick bottom, whisk together the egg yolks, sugar, vanilla essence, until well combined and creamy. Pour the sour cream and wiping cream.
Transfer the mixture on the stove and cook over low heat, stirring constantly with the whisk, until the custard thickens enough to coat the back of a spoon. This should take about 5 minutes. Do not let it boil.
Remove from heat and let the custard cool to room temperature. Cover with the plastic wrap.
Creaming Butter:
When custard cool completely, start creating our butter cream. Take a big bowl or stand mixer bowl and on medium-high speed mix the room temperature butter, until white and fluffy. Gradually start to add 1 in time spoonful of custard until all combined into a butter cream. This will create a luscious and airy frosting. Do not over bit the butter cream.
Assembling and Decorating:
Place one layer on a serving plate. Spread a generous layer of the frosting over the bottom cake layer. Place the second cake layer on top of the frosting, creating a two-layer cake. Use the remaining frosting to cover the top and sides of the cake. Smooth the frosting using a spatula for an even finish.
Adding the Final Touch:
Place the flaked almonds in cold, dry skillet over medium heat and toast them, tossing frequently, until browned in spots and fragrant. Then immediately transfer the nuts to a plate or bowl.
Sprinkle the flaked almonds over the top of the cake. These almonds not only add visual appeal but also a delightful crunch.
Chill and Serve:
Place the cake in the refrigerator for a few hours to allow the flavors to meld and the frosting to set.
Enjoy each slice of Swedish Almond Cake!
For those with gluten sensitivities or celiac disease, the gluten-free rendition of Swedish Almond Cake opens up a world of delectable possibilities. Incorporating Swedish Almond Cake into a keto diet brings together the pleasure of indulgence and the commitment to a low-carb lifestyle. With its low carbohydrate content, healthy fats, and adaptability, this dessert adds a touch of sweetness to the world of keto-friendly choices. So, whether you're a keto enthusiast or simply looking for a guilt-free treat, Swedish Almond Cake stands out as a delightful option that supports your dietary journey.
Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Prepare a 2 or 3 round cake 19-20cm (7-8inch) pans by greasing and lining it with parchment paper.
Or other option if you don't have a 3 round cake tins: take a standard baking sheet from the oven and line it with parchment paper for baking.
Whisking Egg Whites:
In a mixing bowl, whisk the egg whites until they form like beer form. Gradually add the Whole Earth Stevia Sugar Replacement (or your chosen sugar replacement) and salt. Continue to whisk on high speed until the egg whites are fluffy and form stiff peaks, and not falling if you turn the bowl up side down.
Incorporating Almond Flour:
Gently fold in with spatula the almond flour or chopped almonds into the egg whites. Be careful not to deflate the mixture; you want to maintain the fluffiness. Gently fold until the ingredients are well combined.
Baking the Cake:
Pour the batter into the prepared cake pans by dividing into two equal parts and smooth the top.
Other option with the baking sheet from the oven: on the baking sheet, using a cake pan with a diameter of 19-20 cm or a plate, draw circles with a pencil. Pour the dough into a circles by dividing it in 3 even portions , help your self with the spatula (I did the 3 layers, you can do 2 layers).
Bake in the preheated oven for about 25-30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Cooling:
Once baked, remove the cake from the oven and let it cool in the pans for a few minutes. Gently remove the parchment paper. Then, transfer it to a wire rack to cool completely.
It can be prepared ahead of time, just to cover with plastic wrap toughly, and stored in the fridge or cold place.
Creating the Butter Cream:
Make a custard:
In a medium-sized saucepan with thick bottom, whisk together the egg yolks, sugar, vanilla essence, until well combined and creamy. Pour the sour cream and wiping cream.
Transfer the mixture on the stove and cook over low heat, stirring constantly with the whisk, until the custard thickens enough to coat the back of a spoon. This should take about 5 minutes. Do not let it boil.
Remove from heat and let the custard cool to room temperature. Cover with the plastic wrap.
Creaming Butter:
When custard cool completely, start creating our butter cream. Take a big bowl or stand mixer bowl and on medium-high speed mix the room temperature butter, until white and fluffy. Gradually start to add 1 in time spoonful of custard until all combined into a butter cream. This will create a luscious and airy frosting. Do not over bit the butter cream.
Assembling and Decorating:
Place one layer on a serving plate. Spread a generous layer of the frosting over the bottom cake layer. Place the second cake layer on top of the frosting, creating a two-layer cake. Use the remaining frosting to cover the top and sides of the cake. Smooth the frosting using a spatula for an even finish.
Adding the Final Touch:
Place the flaked almonds in cold, dry skillet over medium heat and toast them, tossing frequently, until browned in spots and fragrant. Then immediately transfer the nuts to a plate or bowl.
Sprinkle the flaked almonds over the top of the cake. These almonds not only add visual appeal but also a delightful crunch.
Chill and Serve:
Place the cake in the refrigerator for a few hours to allow the flavors to meld and the frosting to set.
Enjoy each slice of Swedish Almond Cake!
12 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
