This Icelandic-inspired almond cake is a delightful dessert with layers of flavor and a creamy finish.
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Ensure the pans are well-greased to prevent sticking.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Room temperature butter works best for creaming.
Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract and ground almonds.
Separate the eggs carefully to avoid any yolk in the whites.
In another bowl, sift together the flour and baking powder. Gradually add this to the wet mixture, mixing until just combined.
Do not overmix to keep the batter light.
In a clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.
Use a folding motion to maintain the airiness of the batter.
Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Rotate the pans halfway through baking for even cooking.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Ensure the cakes are completely cool before assembling.
Spread a layer of strawberry jam between each cake layer. Whip the heavy cream until soft peaks form and spread it over the top and sides of the cake.
Chill the cream and bowl before whipping for better results.
Serve the cake immediately or refrigerate until ready to serve. Enjoy!
Garnish with fresh strawberries or almond slices for extra flair.
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