Make your own famous IKEA almond cake! Even tastier

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Prepared by: Tanya Bozik

05/23/2017 Cooking time: 3 hours 0 minutes

If you love baking with almonds, you definitely need to learn how to make almond cake (like Ikea). It turns out incredibly tasty and tender thanks to the crispy layers and cream.

Description of preparation:

Almond cake (like the one from Ikea) is actually not as difficult to prepare as it might seem.
All you need to do is prepare protein-almond cakes and buttercream. This Swedish cake is ideal for both a regular tea party and a holiday, as its taste and tenderness will pleasantly surprise everyone. Be sure to use almonds, as these nuts make the cake especially soft and flavorful. You need to add dried almonds to the cakes, and it is best to lightly fry the almond petals in a dry frying pan. Purpose: For children / For an afternoon snack / For dessert / For a holiday table / Birthday Main ingredient: Dairy products / Nuts / Butter / Eggs / Cream / Almonds Dish: Baking / Cakes / Sweets

Ingredients

For 2 cakes:

• 4 squirrels;
• 100 g sugar;
• 150 g almonds;
• ½ tsp. vanilla extract or vanilla sugar;
• a pinch of salt.

Cream:

• 4 yolks;
• 150 ml heavy cream (here 35%);
• 75 g sugar;
• ½ tsp. almond extract;
• 140 g butter.

Coating:

• 200 g milk chocolate;
• 1 tbsp. coconut or sunflower oil;
• 60 g of Daim sweets.

How to make "Almond Cake (like in Ikea)"

1. Separate the whites from the yolks and beat into a stiff foam. When the whites foam slightly, add sugar in small portions, whisking constantly. Then beat the meringue again for 7 minutes using a mixer.

2. Mix the meringue with chopped almonds using a blender and divide the mass into two parts. Draw a circle on parchment paper that will serve as the base for the crust.

3. Carefully distribute half of the dough on paper and place in an oven preheated to 170 degrees for 20-25 minutes.

4. Prepare the cream: mix the yolks with sugar, cream and thicken the cream over low heat, stirring it constantly. Cool the mixture to room temperature.

5. Lightly beat the softened butter with a mixer and add cream to it. Cool it slightly in the freezer. Grease the cooled cakes with cream.

6. Sprinkle the cake with almonds, crushed into petals using a knife (they need to be lightly dried in a dry frying pan). Place the cake in the refrigerator for 2 hours. Bon appetit!

IKEA classic almond cake

The classic Swedish almond cake recipe calls for the following ingredients:

For the crust:

• Almonds (ground into flour) - 200 g
• Eggs (whites only) - 4 pcs.
• Sugar - 120 g

For cream:

• Eggs – 4 pcs. (yolk only)
• Heavy cream - 100 ml (from 35%)
• Sugar - 80 g
• Butter - 150 g
• Amaretto or cognac - optional

For decoration:

• Almond petals

Manufacturing:

1. Let's start preparing the cake with the cake layers. Let's prepare parchment for baking. To do this, draw two circles on it with a diameter of 20 cm each and put it aside for now. Place the almonds in a deep bowl, pour boiling water over them and leave for 10 minutes. Then drain the water and peel the nuts themselves. Place the peeled almonds on a baking sheet and place in an oven preheated to 90⁰C until the nuts are completely dry. After 1-1.5, the nuts will be completely dry, remove them from the oven, let cool and put them in a blender, grind them to fine crumbs.

2. In a separate bowl, beat the egg whites on low speed until foamy, then increase the speed to high and gradually add the sugar. Continue beating at maximum speed until stiff peaks form.

3. Now add chopped almonds to the resulting mass and mix gently. Transfer the mixture into a pastry bag and evenly fill the circle drawn in advance on parchment with it, level it and place it in an oven preheated to 175⁰C. Bake for 20-25 minutes.

4. While the cakes are cooling, we will make the cream. To do this, pour cream and sugar into a small saucepan with a thick bottom. Stir and place on low heat. Stirring constantly, wait until the sugar is completely dissolved.

5. In a separate bowl, beat the yolks with a fork. Pour some hot cream into the yolks and stir quickly. Now pour this yolk-cream mixture into a saucepan with the remaining cream. Stirring constantly, continue to cook over low heat until thickened. This process will take approximately 10 minutes.

6. Pour the finished cream into a plastic container with a lid or, if there is none, into a plate, and cover it tightly with cling film on top so that the cream does not have time to cool completely.

7. In a separate bowl, beat room temperature butter with a mixer on high speed until smooth, about 1 minute. Add a little of the previously prepared cream and beat well. Then beat a little more and beat again. Continue until all the cream has been transferred to the bowl with the butter. At the very end, add Amaretto or cognac (optional).
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8. So, now that the cakes and cream are ready, all that remains is to assemble the cake! Place one cake layer on a serving plate and frost it with about half of the prepared buttercream. Place the second cake layer on top and spread the remaining cream over it. Sprinkle almonds on top of the cake and refrigerate for at least 1 hour.

9. The classic IKEA almond cake is ready! Call your family and bon appetit!

Serving a classic almond cake

Swedish almond cakes are delicious with the original recipe, but you can additionally surprise your guests with an original serving. The official Almondy website contains recommendations on how to serve almond cake.

Classic almond cake served with lemon and ginger, pear and caramel sauce. For this serving you will need:

• 12 small pears,
• 170 ml water
• 290 ml powdered sugar
• 1 vanilla pod
• 5 slices ginger
• 1 lemon, chopped
• 2 tsp lemon juice
• 60 ml warm cream

Preparation:

1. Place the pears in a saucepan, add 120 ml of water, add 50 g of powdered sugar, a vanilla bean, slices of ginger and chopped lemon. Simmer, covered, over low heat for about 30 minutes until the pears have softened. Remove from heat and allow pears to cool completely in syrup.
2. Now make the caramel sauce: boil 50ml water, lemon juice and 250ml caster sugar in a heavy-bottomed pan. Once the water evaporates, the sugar will turn into caramel. Pour the caramel into the warm cream, stirring constantly until the caramel is completely dissolved and the caramel sauce begins to thicken. Set aside and let cool. The caramel will thicken as it cools. Place a slice of Swedish almond cake on a plate and accompany it with a pear in syrup. Top with caramel sauce and serve!

Options for serving classic almond cake

Nutritional and energy value:

Preparation

Let's prepare the cakes

Using a pencil, draw a circle with a diameter of 20 cm on parchment paper.

Pour boiling water over almonds and leave for 10 minutes. Then drain the water and peel the nuts.

Pour the peeled almonds onto a baking sheet and place in a preheated oven at 90 degrees for about an hour and a half so that the nuts are completely dry.

Remove from the oven, let the nuts cool completely and pour them into a blender bowl. Grind until very fine crumbs are obtained.

In a medium bowl, combine 2 egg whites, a pinch of salt and ¼ tsp. vanilla extract or vanilla sugar. Begin beating at low mixer speed until light, fluffy foam is obtained. Then, increase the speed to maximum and gradually add 50 g of sugar. Continue beating the whites until stiff peaks form.

Add chopped almonds and mix gently with a spatula.

Tip: You can use almond flour.

Transfer the dough into a pastry bag fitted with a large round tip and distribute it evenly on parchment paper along the drawn circle. And then carefully level the surface.

Place on a baking sheet and place in a preheated oven at 175 degrees and bake for about 20-25 minutes until golden.

Remove the almond cakes from the oven and let cool completely.

We make the second cake in the same way. Beat the egg whites with a pinch of salt and vanilla extract. Add sugar and then almond flour. Distribute the dough in a circle and bake.

Let's prepare the cream

Pour the cream into a small saucepan with a thick bottom. Add almond extract and sugar. Stir, put on low heat and stir until the sugar dissolves.

Lightly beat the egg yolks. Pour in a little hot cream and stir quickly.

Pour the yolk mixture into the remaining cream and mix again.

Continue cooking over low heat, stirring constantly with a spatula or whisk, until the cream thickens. This will take up to 10 minutes.

When the butter custard has thickened, remove it from the heat and pour it into a plate or plastic container. Cover with cling film so that it fits tightly to the cream and let it cool completely.

Place 140 g of butter at room temperature in a medium bowl and beat it at high speed with a mixer for about 1 minute.

Then, little by little add the cooled cream. Beat well before adding a new portion of cream.