ALMOND CAKE

My favorite celebration cakes ( birthday are special events) are : 

• almond cake
• princess cake

What I love about the almond cake is that you can make a healthified version without any kind of trouble. And that tastes just as good as the original! 

And YES, this ended up being my cake for my birthday this year! 

This cake is : low carb, suitable for lchf diets, low GI, gluten free and sugar free.

Ingredients : 

•  5 dl (2.5 cups) almond flour
• 6 eggs 
• 1.5 dl (0.7 cups) + 2 tbsp sweetener (I used sukrin melis for the cream and sukrin gold for the base)
• 1.5 dl (0.7 cups) whipping cream
• pinch of vanilla
• 225g butter 
• 4-5 tbsp flaked almonds

Procedure :

1.  Divide the egg whites from the yolk, and place both in separate bowls. 
2. Heat cream, 1 dl of the sweetener and vanilla in a sauce pan. Once hot (not boiling) add the yolks, one at the time, and whisk carefully using a fork. 
3. Finally add the butter and remove from the heat. 
4. Stir until all the butter has melted and let it cool. Once cool place in the fridge for at least 2 hours (even over night is ok). 
5. Put the oven on 150 degrees C.
6. Whip the eggs until hard (you should be able to place the bowl upside down without anything running out). Add the 2 tbsp of sweetener and the almond flour. 
7. Place oven paper on a two baking trays and divide the batter on top of each oven tray. Make into circles, about 18 to 20 cm of diameter. 
8.  Bake for 20 minutes. Once ready take out and let cool.
9. Place one of the almond crust bases on a tray or a big enough plate. Add 2/5 of the butter-cream on top, the second base and then the rest of the butter-cream. Decorate with the flaked almonds.
10. SERVE and ENJOY !