Almond Dream Cake – Mandeldron Recipe
Discover the delicate, dreamy flavors of this Almond Dream Cake, also known as Mandeldron, inspired by traditional Scandinavian baking. This elegant dessert features a light almond-flavored sponge cake, layered with a velvety cognac-infused whipped cream filling and garnished with fresh strawberries and chocolate shavings, making it a luxurious treat for any occasion.
Recipe Overview
| Property | Value |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour |
| Category | Dessert |
| Cuisine | Danish, Scandinavian, European |
| Servings | 8 servings |
| Calories per Serving | 475.6 |
| Keywords | Danish, Scandinavian, European, < 60 Mins, Oven |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 475.6 kcal |
| Fat Content | 30.8 g |
| Saturated Fat | 9.2 g |
| Cholesterol | 199.4 mg |
| Sodium | 66 mg |
| Carbohydrates | 39.9 g |
| Fiber | 3.8 g |
| Sugar | 26.8 g |
| Protein | 13.8 g |
Ingredients
Cake Base
| Quantity | Ingredient |
|---|---|
| 3/4 cup | All-purpose flour |
| 2/3 cup | Ground almonds |
| 6 | Eggs (separated) |
| 1 cup | Granulated sugar |
Filling and Topping
| Quantity | Ingredient |
|---|---|
| 1 tbsp | Unflavored gelatin |
| 1 cup | Heavy cream |
| 1 tbsp | Cognac |
| 2 tbsp | Toasted, finely chopped almonds |
| – | Strawberries (for garnish) |
| – | Shaved chocolate (for garnish) |
| – | Extra whipped cream (for garnish) |
Instructions
Tips Before Starting
- Almond Prep Tip: To grind almonds, add a small portion of the sugar into the food processor along with the almonds to prevent them from turning into almond butter.
Preparing the Cake Base
-
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan, ensuring an even coating to prevent the cake from sticking. -
-
Prepare Dry Ingredients
In a mixing bowl, combine the all-purpose flour with the ground almonds. Set this mixture aside as you move to the next steps. -
Beat the Egg Yolks
In a separate large mixing bowl, beat the egg yolks using a hand or stand mixer until they become very thick and a pale yellow color. This should take a few minutes on high speed. -
Add Sugar Gradually
Gradually add the granulated sugar to the yolks, continuing to beat until the mixture reaches a ribbon-like consistency, where it falls from the beaters in thick ribbons. -
Incorporate Dry Ingredients
Gently fold the flour and almond mixture into the yolk-sugar mixture, stirring until just combined. -
Whip the Egg Whites
In a clean, dry bowl, beat the egg whites until stiff peaks form. The whites should be glossy and hold their shape when the beaters are lifted from the bowl. -
Combine Whites and Yolks
Carefully fold the beaten egg whites into the yolk mixture, being mindful to retain as much air as possible. This will help keep the cake light and fluffy. -
Pour and Bake
Pour the batter into the prepared springform pan, smoothing the top with a spatula. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Check for doneness around the 40-minute mark. -
Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then carefully release it from the pan and place it on a wire rack to cool completely.
Preparing the Filling
-
Dissolve the Gelatin
In a small saucepan, gently warm 3 tablespoons of the heavy cream over low heat. Sprinkle the gelatin over the cream, letting it sit for about 5 minutes. Stir to dissolve completely, then allow it to cool to lukewarm. -
Whip the Cream
In a separate bowl, whip the remaining cream until it forms soft peaks. Slowly add the lukewarm gelatin mixture, beating until the cream holds stiff peaks. -
Add Almonds and Cognac
Gently fold in the toasted, finely chopped almonds and the cognac, mixing until evenly incorporated.
Assembling the Cake
-
Split the Cake
Once the cake has cooled completely, carefully slice it horizontally into two even layers using a serrated knife. -
Spread the Filling
Place the bottom layer of the cake on your serving plate. Spread half of the whipped cream filling over this layer, ensuring an even thickness. -
Add the Top Layer
Carefully place the second layer of the cake on top of the filling, pressing gently to adhere. -
Cover with Remaining Cream
Use the remaining whipped cream mixture to cover the top and sides of the cake, smoothing it with a spatula.
Garnishing the Cake
-
Decorate
Garnish the cake with fresh strawberries, arranging them as you like. Sprinkle shaved chocolate over the top for added elegance, and add a dollop of extra whipped cream if desired. -
Chill and Serve
For best results, allow the cake to chill in the refrigerator for at least an hour before serving, allowing the flavors to meld and the filling to set.
Enjoy Your Almond Dream Cake
With its fluffy almond base, rich cognac cream filling, and sweet berry garnish, this Almond Dream Cake is the perfect ending to a special meal or celebration. Enjoy a taste of Scandinavian tradition that’s as delightful to eat as it is to make!
