• Preheat your oven to 350 degrees F
• Line 2, 6 inches round baking pans with parchment paper
• Separate egg yolks from egg whites, place them in separate bowls
•  Place egg whites into a larger bowl and with a stand mixer, start whisking
• As the egg whites start to foam up, add the cream of tartar
• Slowly add sugar into the egg mixture
• Continue to whip until stiff peaks form
• Add the almond flour and gently fold it with a spatula
• The flour should be evenly incorporated at this point
• Divide the mixture into equal halves and pour into the lined baking pans
• Place the pans into the oven and let them bake for 20 minutes or until golden brown
• Insert a knife into the middle of the cake, if it comes out clean that means the cake is baked
• Remove the pans from the oven and let them cool on a wire rack

For the golden cream

• Blend the egg yolks, salt, vanilla, milk powder, chocolate (if using), and sugar till smooth custardy consistency is achieved
• In a small saucepan, warm up the whipping cream over medium heat
• Pour the warmed cream back into the custard bowl and continue to whisk
• Transfer this entire mixture back into the saucepan and heat over medium flame
• Mix it all well till the mixture begins to thicken
• Remove from heat and add 1 tablespoon of butter into the saucepan and stiff well
• Place the cream mixture in the fridge and let it chill overnight or at least 6 hours
• Pour the cream into a bowl and whisk lightly

Assemble

• Slice the almond cakes into top and bottom halves
• Spread ¼ cup of whipped golden cream over one cake
• Add another cake layer to the cake and cream
• Spread a generous layer of cream to the top layer, ensuring the edges are covered
• Sprinkle toasted almond flakes
• Repeat the same steps with the second cake
• Chill the cake in the freezer
• Serve chilled

Notes for this recipe

• You can slice the Swedish Almond Cake into portions and store it in an airtight container and place it in the freezer
• Whenever you need to serve the cake just take it out of the freezer and plate it up, no need to defrost