This good Swiss nut cake in long pan consists of a chewy almond cake topped with a delicious Swiss nut ganache. If you like Swiss nuts chocolate then you will love these Swiss nuts! A really good classic that I can’t get enough of. Fairly good.
The recipe is baked in a long pan measuring 30 × 40 cm, which gives 32 lovely pieces of Swiss nuts. If you were supposed to get something over from this cake, they work great to freeze.
Tender almond cake:
200 g sweet almond (preferably roasted for extra good taste)
200 g butter
4 eggs
4 cups powdered sugar
2 dl brown brown sugar (the wet variant, not sprinkled)
2.5 dl wheat flour
2 krm salt
2 teaspoons vanilla sugar
Schweizernötganache:
2 cups whipped cream
400 g of Swiss chocolate
25 g butter
flake salt to decorate with
Do this:
Set the oven to 175 degrees (upper and lower heat) and cover your long pan with baking paper.
Mix the nuts in the food processor or chop as nicely as you can with a knife.
Melt the butter in a saucepan on medium heat.
In a bowl, lightly whisk together egg and powdered sugar by hand until it becomes white and puffy (but not a thick fluff). Add the rest of the ingredients to the cake and stir just until just combined to form a smooth batter.
Pour the batter into the pan and bake in the center of the oven for 25-30 minutes. Allow to cool completely in the refrigerator before covering the cake with the Swiss nut topping.
Break the Swiss chocolate in a heat-resistant glass or metal bowl. Also put in the butter.
Heat the whipping cream in a saucepan. Remove the pan from the heat just when you see that the cream is about to start to boil.
Pour the hot cream over the chocolate and butter. Let stand for 5 minutes before gently stirring to a smooth chocolate batter. Allow the ganache to cool and thicken at room temperature before pouring it over the cake.
Place the cake in the refrigerator until the ganache solidifies before decorating with flake salt and cut into squares. Serve directly or store wrapped in refrigerator.
TIP!
Don’t have brown sugar? Replace with powdered sugar. The cake does not then get the same tough texture or carbon flavor but it still gets very good.
To make the Swiss nut pan gluten-free, replace the wheat flour with 3.5 dl gluten-free flour mix.
The cake works great to freeze.
