Caramel Cake

This cake is a family favourite - the recipe is from a Swedish cookbook from 1979, called Köksalmanack 1979. It attributes the recipe to a photographer called Ulf Christer, and calls it Ulf's Caramel Cake (Ulf's kolatårta in Swedish). By any other name, it probably tastes as good, so you can probably call it what you like.

Ingredients

225 g almond paste
2 eggwhites

Caramel
2 deciliter thick cream
3/4 deciliter sugar
1 tbsp golden syrup


Finally
Whipped cream galore
Decorations according to taste

Mix the almond paste with the eggwhites (not beaten, just plain, runny whites) in a food processor. Put the 'dough' on a baking sheet and make it vaguely cake-shaped, about 20 cm in diameter. Bake for about 15 min in 175 °C. Move it onto a plate and let it cool.

Let the cream, sugar and syrup simmer for about 20-25 minutes, until it's thick (but not too thick unless you want your guests to break a tooth chewing).

Pour the sauce over the cake and let cool. Decorate with whipped cream and whatever looks good to you!