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Swedish almond cake with almond layers and vanilla cream
Irresistible Swedish almond cake with toasted almond flakes

Swedish almond cake

Author: Flavelo
Recipes Cakes and Desserts
A homemade version of the IKEA favourite. This cake is naturally gluten-free (provided the baking powder is too), as it is made with ground almonds instead of flour. The base is a type of 'dacquoise', a mixture of meringue and almonds: crisp on the outside, chewily soft on the inside. The richness of the yolk-based buttercream perfectly complements the nutty character of the almonds.
🕒 Prep Time 45 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 8 servings
🔥 Calories 400 kcal
🌍 Cuisine Swedish

Ingredients

Equipment Needed

  • 2 flat cake tins or baking sheets with parchment paper
  • Whisk
  • Saucepan for the cream
  • Spatula

Allergen Information

⚠️ Nuts (Almonds)
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 175°C. Draw two circles on baking parchment or line two tins.

Tip: The almond batter is sticky, so baking parchment is essential!
2 ✓

Whisk the egg whites into stiff peaks with the caster sugar. It is ready when the whisk leaves a 'peak' that stands up.

Tip: The structure of the protein changes during whisking, trapping tiny air bubbles (denaturation).
3 ✓

Gently fold the ground almonds into the foam with large movements. Do not overmix!

Tip: The oil content of almonds is a 'foam killer'. If you mix too much, the foam will collapse and the batter will be rubbery.
4 ✓

Divide the mixture between the two tins, smooth it out, and bake for about 20-25 minutes until golden brown. Leave to cool completely.

Tip: The layer is fragile when warm but stabilizes when cold.
5 ✓

For the cream, mix the egg yolks, double cream, and icing sugar in a saucepan. Thicken over medium heat, stirring constantly (do not let it boil!).

Tip: If it boils, the eggs will scramble. Heat only until it coats the back of a spoon.
6 ✓

Remove from the heat and whisk in the cold butter cubes and vanilla until melted and the cream is glossy. Chill.

Tip: The butter emulsifies the cream, making it silky and stable.
7 ✓

Assemble the layers with the cream, coating the sides as well. Sprinkle with toasted flaked almonds.

Tip: Toasting brings out the essential oils of the almond, resulting in a much more intense flavour.

Recipe FAQ

Why did the layer collapse?
Egg white meringue is sensitive to fat. If the almonds were oily or you crushed the foam while mixing, the air escapes, and the layer remains flat.

Ingredients

  • 200 g Ground almonds (or almond flour)
  • 6 pcs Egg whites
  • 150 g Caster sugar
  • 300 ml Double cream
  • 150 g Butter (cold, cubed)
  • 6 pcs Egg yolks
  • 50 g Icing sugar
  • 1 tsp Vanilla extract
  • 50 g Flaked almonds (toasted)