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Cake with Lovely Flavours
This Cake will be a Success at all Parties!
ALMOND LAYER:
150 g sweet almonds
150 ml icing sugar
2 tsp. cinnamon
3 egg whites

SAFFRON PARFAIT:
1 ml saffron
3 dl whipping cream
3 yolks
150 ml. icing sugar
1/2 tsp. cardamom
GARNISH
Figs and pomegranate seed

 

1. Preheat the oven at 375 degrees F.

Mix saffron and cream and put it in the fridge.

Almond layer: squeeze an oven paper in a 10 inch baking-tin with removable brim. Grease the tin.

Chop the almonds with sugar and cinnamon in a food processor. Whip the egg white to firm foam. Add the almonds and the mixture in the baking-tin

Bake in centre of oven for 20-25 minutes.

Saffron Parfait: Whip the yolks and sugar until fluffy. Whip the cream and add it. Add cardamom.

Pour the saffron parfait on cool almond layer. Cover with foil and freeze for at least 3 hours. This can be done a long time before serving.

Take out the cake from the freezer about 30 minutes before serving

Garnish with figs and pomegranate seeds.

Preparation Time: 20 min + 3 hours in the freezer Serves: 10 pieces
Recipe Origin: Sweden
Submitted by:
Pontus Kallin and Carl Hansen

Sweden
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