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Semmel Mud Cake
Semmel Mud Cake
4.8
2 Reviews.
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In Sweden shrove/fat Tuesday is a national day dedicated to eat semlor. Yes, I know! a national day for a dessert! Sweeds are crazy about their fika bread. Belive it or not, they even have several days dedicated for different desserts during the year. I our family we love semlor and always want more after taken the last bite. This gave me the idea of combining a blond mud cake with a semla. The outcome is this delicious cake creation.

Ingredient List for 10 servings:
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180 gr Almond paste
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180 gr Almond flour
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120 gr Flour
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gr Margarine 150
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2 teaspoons Cardamom powder
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2 teaspoons Vanilla sugar
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150 gr Sugar
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4 Eggs
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0.5 teaspoon Salt

Button Topping
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250 gr Almond past
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350 ml Whipcream
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1 teaspoon Vanilla sugar

Oven temperature:
175 degrees Celsius
Instructions:
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Start the oven on 175 degrees Celsius electrical heat.
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Pour the almond flour, sugar, flour, Vanilla sugar, cardamom powder, and salt in a bowl.
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Add the eggs and mix.
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Grated the almond paste and mix in the batter.
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Melt the margarine and mix with the batter.
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Place a baking paper in a oven form spread the batter on the paper.
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Place in the middle of the oven for 20 minute. Take out the cake and let it cool down in room temperature.

Button Topping
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Whip 300 ml of the whip cream and vanilla sugar.
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Grate the almond paste.
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With a fork mix almost all of the grated almond paste with 2-3 tablespoons of whip cream. Save some grated almond paste for later.
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Spread evenly the almond paste mixture on top of the cake.
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Spread the whip ed cream on top and last sprinkle the rest of the grated almond past over the cake.
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Cut in small pieces before serving.

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