Hi Bakers. This is from my mother, the Swedish Chef. I haven't tried this one but will!!!!
JUBILEUMSKAKA
Bottom:
3 eggwhites
150 g almonds, finely chopped ( 1 cup)
150 g sugar ( 1 cup)
Top:
3 egg yokes
1 dl sugar (1/3 c)
3 dl heavy cream (1 c)
120 g Dajm chocholate (from IKEA) or other high quality chocolate (Skor/Heath is similar) (about 3/4 c)
Whip eggwhites and sugar til really white and stiff. Fold in finely chopped almonds.
Pour into a well greased round baking form about 25 cm ( 10 ") preferably with parchment paper on the bottom. 170 C ( 330 F) on the lowest rang for 45 minutes. Let it cool before putting on topping.
For topping whip egg yokes and sugar very well.
Whip cream until stiff and fold inte 'sugar/yoke' mixture.
Chop the chocolate corsely and fold into mix (save a little for decoration)
Put bottom back in the cleaned pan and pour over the topping.
Put in freexer for at least 2 hours. If you keep it in the freezer for a longer time, take it out 1/2 hour before serving.
JUBILEUMSKAKA
Bottom:
3 eggwhites
150 g almonds, finely chopped ( 1 cup)
150 g sugar ( 1 cup)
Top:
3 egg yokes
1 dl sugar (1/3 c)
3 dl heavy cream (1 c)
120 g Dajm chocholate (from IKEA) or other high quality chocolate (Skor/Heath is similar) (about 3/4 c)
Whip eggwhites and sugar til really white and stiff. Fold in finely chopped almonds.
Pour into a well greased round baking form about 25 cm ( 10 ") preferably with parchment paper on the bottom. 170 C ( 330 F) on the lowest rang for 45 minutes. Let it cool before putting on topping.
For topping whip egg yokes and sugar very well.
Whip cream until stiff and fold inte 'sugar/yoke' mixture.
Chop the chocolate corsely and fold into mix (save a little for decoration)
Put bottom back in the cleaned pan and pour over the topping.
Put in freexer for at least 2 hours. If you keep it in the freezer for a longer time, take it out 1/2 hour before serving.
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