Bottom:
4 egg whites
100 g melis
175 g almonds
1/2 teaspoon baking powder
Line the bottom of a 22 cm springform pan with baking paper and grease the sides. Grind the almonds into flour in a food processor or grind them with a grinder. Beat the egg whites and icing sugar to a stiff meringue in a food processor. Carefully mix in the almond flour with a spatula to a smooth batter. It is important to keep the air in the meringue. Pour the batter into the cake tin and bake in the middle of the oven at 160 degrees for 35-40 minutes or until the cake is cooked through. Cool on a rack.
Creams:
4 egg yolks
100 g sugar
2 teaspoons vanilla sugar
1.5 dl cream
1 pinch of salt
150 g butter, room temperature
Whisk together egg yolks, sugar, vanilla sugar, cream and salt in a saucepan. Heat over medium heat, stirring constantly so the cream doesn't burn. Let it barely simmer while stirring for a few minutes, until the cream thickens. Pour the cream into the bowl of the food processor and let it cool completely. Add room temperature butter and beat the cream well on medium speed. The cream should be soft and airy. Spray the cream on the cake in the desired pattern and decorate as you wish, e.g. with chocolate, melted in a water bath.
