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Try this Swedish almond cake with you next cup of coffee! Light and airy Swedish almond cake makes a wonderful dessert your family will love! A nice meringue is folded into ground almonds and flour. Once it is baked you add a creamy almond custard like filling and topping. | ethnicspoon.com

Swedish Almond Cake

Light and airy Swedish almond cake makes a wonderful dessert your family will love! A nice meringue is folded into ground almonds and flour. Once it is baked you add a creamy almond custard like filling and topping. This is a great from scratch cake recipe. 
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Course: Dessert
Cuisine: Swedish
Keyword: almond cake, almond cream filling, custard, scratch cake
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 18
Calories: 387kcal
Author: Analida Braeger

Ingredients

Almond Cake

Almond Cream Filling and Topping

  • ½ cup heavy cream
  • cups sugar
  • 7 egg yolks beaten
  • ¼ tsp almond extract
  • 8 Tbsp unsalted butter cut into small pieces
  • 4 Tbsp slivered almonds toasted

Instructions

  • Preheat oven to 400'F
  • First, make the almond pastry base: Using a stand mixer, beat the egg whites with vanilla, sugar and cream of tartar until they form stiff peaks, like for meringue.
  • Place almonds in a food processor then grind until they resemble a coarse meal. Combine the ground almonds with the flour. Next, gently fold the almond meal and flour mixture into the meringue until they are thoroughly combined.
  • Next, line a 13"x 9" baking dish with parchment paper. Pour the almond mixture into the baking dish and bake for about 30 minutes, or until a cake tester comes out clean. Remove from oven and place on a cooling rack. Allow the "cake" to come to room temperature, then invert onto a large cutting board.
  • To prepare the filling: In a double boiler heat cream and sugar. Slowly add in the beaten yolks while whisking. Then,stir in the almond extract and slowly stir in the unsalted butter until it all melts into the custard.
  • Next, transfer the custard to a bowl and place in the refrigerator for about 1-2 hours.
  • Toast the almonds until slightly brown.
  • Finally, to assemble the dessert, cut the almond cake in half lengthwise. Spread half of the filling/topping and top with the other half. Sprinkle the toasted almonds on top.

Nutrition

Calories: 387kcal | Carbohydrates: 39g | Protein: 9g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 98mg | Sodium: 29mg | Potassium: 260mg | Fiber: 3g | Sugar: 28g | Vitamin A: 355IU | Calcium: 98mg | Iron: 1.6mg