Gustaf Adolfsbakelse - Swedish Almond Torte

Ingredients

• For the almond sponge cake: For the almond sponge cake:
• 4 eggs 4 eggs
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (50g) ground almonds 1/2 cup (50g) ground almonds
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon almond extract 1/4 teaspoon almond extract
• For the vanilla cream: For the vanilla cream:
• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 4 egg yolks 4 egg yolks
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the whipped cream topping: For the whipped cream topping:
• 1 cup (235ml) heavy cream 1 cup (235ml) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• For the chocolate drizzle: For the chocolate drizzle:
• 3 ounces (85g) dark chocolate, chopped 3 ounces (85g) dark chocolate, chopped
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• For decoration: For decoration:
• Marzipan covering Marzipan covering
• Marzipan rose (optional) Marzipan rose (optional)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 50g, 35g
• Protein: 7g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
2. 2.
   In a mixing bowl, beat the eggs and sugar together until light and fluffy.
3. 3.
   In a separate bowl, whisk together the flour, ground almonds, and baking powder.
4. 4.
   Gradually add the dry ingredients to the egg mixture, folding gently until well combined.
5. 5.
   Stir in the almond extract.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top.
7. 7.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove the cake from the oven and let it cool completely.
9. 9.
   Meanwhile, prepare the vanilla cream. In a saucepan, heat the milk until hot but not boiling.
10. 10.
    In a mixing bowl, whisk together the sugar, egg yolks, and cornstarch until well combined.
11. 11.
    Slowly pour the hot milk into the egg mixture, whisking constantly.
12. 12.
    Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
13. 13.
    Remove from heat and stir in the vanilla extract. Let the cream cool completely.
14. 14.
    Once the cake and vanilla cream are cooled, slice the cake horizontally into two equal layers.
15. 15.
    Place one layer of cake on a serving plate and spread a generous amount of vanilla cream on top.
16. 16.
    Place the second layer of cake on top of the cream and press gently.
17. 17.
    In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
18. 18.
    Spread the whipped cream over the top and sides of the cake.
19. 19.
    In a microwave-safe bowl, heat the chopped dark chocolate and heavy cream in 30-second intervals, stirring until smooth.
20. 20.
    Drizzle the chocolate sauce over the whipped cream.
21. 21.
    Roll out the marzipan covering and carefully drape it over the cake, smoothing it gently.
22. 22.
    Decorate with a marzipan rose, if desired.
23. 23.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
24. 24.
    Slice and serve this royal almond delight to impress your guests.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the almond sponge cake to achieve a fine texture.
• Marzipan — When rolling out the marzipan covering, dust the surface with powdered sugar to prevent sticking.
• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for a rich and intense flavor.
• Heavy cream — Chill the mixing bowl and beaters in the refrigerator before whipping the cream for best results.
• Vanilla extract — Opt for pure vanilla extract to enhance the flavor of the vanilla cream.

Tips & Tricks

• For a twist, add a layer of raspberry jam between the cake and vanilla cream for a burst of fruity flavor.
• To save time, you can use store-bought marzipan covering instead of making it from scratch.
• If you prefer a lighter version, you can substitute half of the heavy cream in the whipped cream topping with Greek yogurt.
• Garnish the cake with toasted almond slices for an extra crunch and visual appeal.
• Serve the Gustaf Adolfsbakelse chilled for the best taste and texture.

Serving advice

Slice the Gustaf Adolfsbakelse into elegant portions and serve on dessert plates. Accompany each slice with a dollop of whipped cream and a sprinkle of grated dark chocolate for an extra touch of indulgence.

Presentation advice

Present the Gustaf Adolfsbakelse on a beautiful cake stand or platter. Decorate the top with a marzipan rose and sprinkle some powdered sugar around the edges for an elegant and inviting presentation.