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Almond and coffee cake
Almond and coffee cake
4.3
5 Reviews.
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This cake is perfect if you are not a sweet tooth but still like desserts. The bottom is foft and the topping is with cream but have a coffee taste. To make it different it is possible to sprinkle som dark chocolate on top of the cake.

Ingredient List for 8 servings:
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500 gr Almond paste
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3 medium Egg whites

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300 ml Whipping cream
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2 teaspoons Vanilla sugar
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1 tablespoons Cacao powder
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3 tablespoons Instant coffee powder

Oven temperature:
175 degree Celsius
Instructions:
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Start the oven on 175 degrees Celsius
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Make 2 circles on a baking paper approx. 22 cm, then butter the paper and put the paper on baking tray.
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Grate the almond paste into strips, and pour the almond paste a bowl
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Separate the egg whites from the yellows, and add the egg withes in the bowl with the almond paste.
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Mix the egg whites and the almond paste together with a fork in to a lump free mixture.
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Spread the mixture evenly on the marked circles on the baking paper.
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Put the cake bottoms in the middle of the oven for 15 minutes.
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Take out the cake bottoms from the oven when they look dry and have a lightly golden brown surface. Let the cakes cool down in room temperature.
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Take away the bottoms from the paper. If it is difficult, you can brush the paper with water to make it easier.

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Whip the whipping cream together with the vanilla sugar, cacao powder and the instant coffee powder with an electrical mixer
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Put one of the bottoms on a plate and add half of the cream mixture on the bottom. Place the other bottom on top, and add the rest of the cream on top of the the second bottom.
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If you wish you can do a nice pattern on the cake, and finally spread a thin layer of instant coffee powder on top of the cake.
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Let the cake rest a few hours before serving.

A selection of recipes from the same country.
This recipe is from Sweden
Krabbelurer
Krabbelurer
These homemade small pancakes resemble something between American pancakes and a sponge cake. You can eat them warm or cold depending on the occasion. They taste good with jam and whip cream when they are newly made. You can also have them cold for a picnic.
Gluten free strawberry cake
Gluten free strawberry cake
This is a homemade European spongecake topped with whipped cream and sweet strawberries. To make the bottom high and fluffy it's important to mix the eggs and sugar a few minutes with an electrical mixer, instead of adding more baking soda as for the American sponge cakes. You can add chocolate on the sides of the cake to give a more luxury touch.
Coconut cake with dark chocolate bites
Coconut cake with dark chocolate bites
A traditional sponge cake with coconut flakes and dark chocolate bites which is a perfect cake to serve after a good dinner. The cake is very moist so it is almost impossible to overcook it in the oven. The chocolate bites will be a pleasant surprise as you take the first bite.
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