Swedish Gluten-Free Cake

INSTRUCTIONS

• 1
  First, preheat the oven to 170–175 °C, prepare a 27 cm diameter springform pan and line it with baking paper.
• 2
  Place the egg whites into a tall mixing bowl and whisk them into stiff peaks using an immersion blender (this will take approximately 3–4 minutes). Once whisked, transfer the egg whites to a larger bowl and slowly fold in 200 g of almond flour and 30 g of honey. Pour the finished batter into the prepared pan, place it into the preheated oven and bake for 15–20 minutes at 170–175 °C.
• 3
  Meanwhile, in a smaller saucepan, mix the milk, 40 g of honey, and pudding powder, and bring everything to a boil. Cook the mixture over medium heat for 7–9 minutes from the boiling point. Once the pudding is ready, turn off the heat, add the quark, sour cream, and egg yolks, and mix thoroughly.
• 4
  Once the cake base is baked, remove it from the oven. Spread the pudding cream over it and sprinkle the surface with the remaining almond flour. Place the pan back into the oven and bake for 30–35 minutes at 170–175 °C.
• 5
  After baking, let the cake cool for at least 7 hours (preferably in the refrigerator). Once cooled, cut into individual portions and serve.