Swedish Nut Torte Glomminge Torte
Indulge your sweet tooth with the elegant Swedish Nut Torte, also known as Glömminge Torte, a delightful dessert that blends layers of airy almond meringue, rich vanilla custard, and fluffy whipped cream. This Scandinavian classic is a showstopper that pairs the nutty crunch of ground almonds with the creamy lusciousness of homemade custard, all topped with a luxurious blanket of whipped cream and optional chopped almond garnish for extra texture. Perfect for special occasions or as an unforgettable centerpiece for your dessert spread, this torte offers a harmonious balance of lightness and decadence with every bite. With a prep time of just 45 minutes, this crowd-pleaser is as rewarding to make as it is to enjoy.
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Recipe Information
Ingredients
- 6 large Egg whites
- 250 grams Granulated sugar
- 200 grams Ground almonds
- 2 tablespoons All-purpose flour
- 6 large Egg yolks
- 500 milliliters Whole milk
- 100 grams Granulated sugar (for custard)
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 100 grams Unsalted butter
- 250 milliliters Heavy cream
- 2 tablespoons Powdered sugar
- 50 grams Chopped almonds (optional, for decoration)
Instructions
Preheat your oven to 160°C (320°F) and line two 9-inch (23 cm) round cake pans with parchment paper.
In a clean, dry bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar (250g) and continue beating until the meringue is stiff and glossy.
Gently fold in the ground almonds and all-purpose flour into the meringue until fully incorporated.
Divide the mixture evenly between the two prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until the meringue is golden and set. Allow to cool completely, then carefully remove from pans.
While the meringue cools, prepare the custard. In a medium-sized saucepan, whisk together the egg yolks, sugar (100g), cornstarch, and a small splash of milk until smooth. Gradually add the rest of the milk while whisking continuously.
Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil. Remove from heat and stir in the vanilla extract and butter until melted and smooth.
Transfer the custard to a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and let it cool completely.
In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
To assemble the torte, place one meringue layer on a serving plate. Spread the cooled custard evenly on top, then add the second meringue layer.
Spread the whipped cream over the top and sides of the torte, smoothing it with a spatula. If desired, sprinkle chopped almonds on top for decoration.
Refrigerate the torte for at least 2 hours before serving to allow the flavors to meld. Slice and enjoy!
Nutrition Facts
Calories |
4318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.6 g | 432% | |
| Saturated Fat | 128.4 g | 642% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1640 mg | 547% | |
| Sodium | 674 mg | 29% | |
| Total Carbohydrate | 227.7 g | 83% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 152.6 g | ||
| Protein | 109.7 g | 219% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 1475 mg | 113% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3024 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
