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Sponsored by：BOSCO
We are also introducing various guilt-free desserts using BOSCO at Kurashiru.
Check out the link below for the campaign to win BOSCO
https://www.kurashiru.com/features/420


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▼Quantity　serves 6~8 people

○Sponge dough Diameter of 20cm Capacity 1.6 liter using IKEA BLANDA BLANK
150g soy yogurt→Used at room temperature
70g agave syrup
*(or 60g sugar + 10g water)
1/2 tsp vanilla extract
50g BOSCO Extra Virgin Olive Oil
130g flour
*(or rice flour 100g + corn starch 30g)
1.5 tsp baking powder
160 ° C 40 min.

○▽Soy coconut cream
200g strained soy yogurt→use it cold
35g agave syrup
*(or 30g sugar)
80g coconut oil
*（Add 1 teaspoon of vanilla extract when using non-scented coconut oil)
250g strawberries


* Preheating is necessary. Even if the recipe was written without "preheat oven ...", you must preheat the oven, and please start baking when the oven reaches a set temperature.

* The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe is only a guide. Please check the degree of baking stuff before taking it out from the oven, and then take it out.

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Hi, everyone :) Today we’re going to show you how to make a traditional Swedish almond cake, also known as Mandeltårta/Mandeltorta and Almondy(by IKEA).

Everyone knows this Swedish almond cake from the IKEA restaurant. It’s a light, fluffy cake with a creamy custard, topped with sliced toasted almonds. But now you can make it at home as long as you follow our recipe. This cake is gluten-free, so those who can’t eat wheat or gluten can enjoy this cake. Hope you like this video. Smaklig måltid! :)

This is an #ASMR version, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/jVX22E9u-Tg

Ingredients

☞ almond cake
egg white 3
a pinch of salt
granulated sugar 72g
almond powder 120g
flaked almonds, toasted, to decorate 40g

☞ butter custard
egg yolk 3
whipping cream 120ml
granulated sugar 60g
unsalted butter, softened 90g
vanilla extract 2g

Instructions
1. Pour whipping cream, sugar and vanilla extract in a heavy pan over a medium heat, until all sugar is dissolved. Then remove from heat.
2. Meanwhile, whisk the yolk and pour it into the saucepan, mix well.
3. Return to heat, stirring constantly for 5-6 min until the mixture has thickened. Remove from heat, and pour the custard into a bowl, cover with plastic wrap and leave to cool in fridge.
4. In a large clean bowl, add egg white and a pinch of salt, whisk with an electric hand mixer. When tiny bubbles appear, add sugar gradually in 3 times and keep beating until stiff peak form.
6. Add haft ground almonds, using a spatula and fold until incorporated. Then add the rest of ground almonds, fold everything together.
7. Spoon the cake mixture into a bag with a 1 inch round tip. Pipe the mixture onto the baking parchment circle. you can draw a circles on a paper and put it under the baking  parchment. Repeat this process again.
8. Preheat the oven to 170C, and bake for 18~20 min. Remove from oven and set aside to cool.
9. Pour almond slices into a pan over medium heat. Use a wooden spoon to stir. Once the almonds are brown, pour the toasted almond slices into another dish to cool.
10. Put the butter in a bowl and beat with an electric hand mixer in low heat until light and fluffy. Gradually add the cold custard, beating until mix well.
11. To assemble the cake, place one cake layer on a plate, spread with 1 third of the butter custard mix. Then place the second one on top and spread the remaining custard, don't forget to spread the sides of the cake.
12. Sprinkle with the almond slices. Cover and chill in fridge for one hour before serving.

#IkeaAlmondCake #SwedishDessert