There’s a lot going on in our home right now. With only three weeks left of her pregnancy Luise is wagging around our apartment planning where the baby crib should be, what kind of stroller we should buy and which potential names that we could give our baby. On the same time she practices yoga daily, tries new food recipes and last weekend she baked a birthday cake, without anyone having birthday …
Yes, that was a little bit strange, but also very nice since I am crazy about this particular cake. To make it less birthday-like she made several small cakes instead of one large.
We first adapted this recipe from the danish cookbook “Kernesund familie sådan”, and it’s something completely different from the normal whipped-cream-with-jam kind of cake that we often eat on birthdays in Sweden and Denmark. The meringue is sweetened with dates instead of sugar and baked with mixed almonds instead flour. It’s got a layer of hazelnut butter and is topped with a raspberry and mango cream and all together it’s sticky, nutty, sweet, fresh and fruity. Did we mention that it is gluten free?!
We brought the cakes to a dinner at our friends house the other evening and one mistake that we learnt from was to not put the raspberry cream on long before you serve the cake. It tends to become a bit lose after some time in room temperature and then they won’t look as appetizing.
One last thing. You can follow us on twitter to learn about our favorite food places in Stockholm, our kitchen failures, previews on our recipes and the upcoming baby …
Almond Meringue Cake with Raspberry Cream
10 round meringues
150 g almonds
175 g fresh dates
4 egg whites
1 tsp vanilla powder (not sugar)
a little bit of salt and pepper
mango & raspberry cream (scroll down for recipe)
hazelnut butter (or almond butter)
Heat the oven to 320°F. Mix almonds, dates and spices in a blender or food processor. Beat egg whites stiff and add the date/almonds mix slowly. Line a baking sheet with parchment paper. Drop meringue mixture by two tablespoonfuls and firm it round and flat with the spoon. Bake it for 15 minutes, when it’s done it should be soft and golden.
If you rather want one big cake, spread out the meringue mixture in what shape you like and bake for 20 to 30 minutes.
Mango & raspberry cream
1 cup frozen raspberries
5 tbsp almond oil (you can use any kind of mild oil, sunflower oil, walnut oil, rapeseed oil)
a little bit of cardamom, cinnamon, vanilla powder
Mix all ingredients in a blender until thick creme consistence and put it in the fridge for 30 minutes.
When the meringues are cold, spread with hazelnut butter and top it with the mango raspberry cream. Serve and enjoy!
David was here …