How to cook
Separate the egg whites and yolks. Beat the egg whites into a froth with a mixer. Add the sugar and continue beating until the sugar has melted.
Put the almonds in a blender along with the powdered sugar. Grind them. They must be finely ground. Grate the peel of half a lemon.
Add the almonds, lemon peel and vanilla to the beaten egg whites. Stir gently with a spatula, long enough for them to mix. Divide the mixture into two baking pans with a diameter of 9.4″ (24 cm), which are covered with baking paper and greased with a little oil in advance.
Bake the almond cake layers in a preheated oven at 338°F (170 degrees) with a fan - for about 15 minutes each.
After baking, remove the paper and cool them on a wire rack until they have completely cooled.
Start making the cream. For it, heat the cream in a saucepan along with the sugar.
Beat the yolks. Start adding the cream to them in a thin stream, while stirring at all tmes to temper the mixture.
Place the cream back onto the hob and stir it until it starts to thicken. The mixture should not boil, so the hob should be on low heat.
Then leave the cream to cool to room temperature.
Meanwhile, roast the sliced almonds in the oven for a few minutes until they're slightly roasted.
Once the cream has cooled completely, beat the soft butter into a fluffy cream with a mixer. Start adding it to the custard spoon by spoon. Stir with a mixer briefly and on the lowest setting.
Then you can enjoy this amazing Swedish almond cake, which is suitable for any holiday.