Sometimes we walk around life kind of lost, looking for something we don’t even know. Occasionally we even find things we didn’t know we needed, as we seek what we think is good for us, without ever finding it. Life has this irony: sometimes we give so many turns and turns that even without knowing, we end up in the same place.
This period of my life it’s a bit like that. Cycles that were open and forgotten for years, now to be closed. It’s nothing bad … just things that we keep delaying and delaying … until the day that we can’t delay any longer. I guess the next few months will be demanding for me, but it must be done.
Therefore, this cake is to celebrate this very reason: the challenges we face every day!
Life sometimes it’s a bit like this cake … after passing the hard crust, we find a fluffy and delicious prize. The important thing is to have that in mind – every day. Even in those days that cost us the most.
In fact, the crust of this cake is not hard. Just crispy and delicious! I think this was the first cake I made that has cream in the dough itself, and although it seems a detail, the flavor of the cake turns out to be different. This recipe is from Miisa Mink and came from this book. Did you know this is one of the most popular cakes in Sweden?
120g White Sugar
200ml double cream
1 tsp of vanilla extract
2 tsp baking powder
260g plain flour
75g of butter
125g flaked almonds
Powdered sugar for dusting (optional)
Preheat the oven to 200ºC.
Beat the eggs and sugar for 10 to 15 minutes, until a soft whitish mass.
Add the cream, the melted butter and the vanilla and beat for 1 minute.
Add the stifed flour and baking powder beat until combined.
Place the dough in a mold with the bottom lined with parchment paper and bake for 30-35 minutes.
Meanwhile, prepare the topping.
In a saucepan place all the remaining ingredients and place over low heat until it boils slightly.
When the cake’s out of the oven, spread the topping and bake again for 10 to 15 minutes, until you get a golden crust.
Remove from the oven and let it cool slightly before unmolding.
Sprinkle with powdered sugar.