Swedish Almond Cake

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.