Swedish Almond Cake Recipe | Ikea Almond Cake

A round almond cake garnished with almond slices sits on a white cake stand. A slice is lifted from the cake, revealing layers of almond sponge cake and creamy filling. The cake is topped and adorned on the sides with toasted almond slices.

5 from 6 votes

Swedish Almond Cake Recipe | Ikea Almond Cake

Swedish almond cake (Mandeltårta) is a cake that is made with two layers of almond meringue cake, in between there is a rich cream and all the cake is covered with toasted sliced almonds, which gives the cake its beautiful look. This cake is also known as Ikea almond cake as Ikea sells this cake at their stores. This beautiful cake is light, not too sweet, easy to make, gluten-free, and perfect with a cup of tea or coffee.

Prep Time45

WORK TIME15

Course: Dessert

Cuisine: European

Keyword: almond

Servings: yields

Calories: 190kcal

Ingredients

For the cake:

4 Eggs whites
Pinch Salt
¼ cup + 2 Tbsp Sugar
1 cup + 2 Tbsp Ground almonds

For the cream:

4 Egg yolks
¼ cup + 2 Tbsp. Tbsp. Sugar
1 teaspoon Vanilla extract
100 ml Heavy cream
9 Tbsp Butter unsalted, softened

For decoration:

Sliced almonds

US Customary - Metric

Instructions

Make the cake: Preheat oven to 170C (340F). Grease two 8-inch (20cm) round cake pans with butter, and line the bottom with parchment paper. Grease the parchment as well, and set aside.
In a large clean bowl, place egg whites and pinch of salt. Beat the egg whites with a pinch of salt until foamy, then gradually add the sugar, beat until stiff peak form.
Gradually fold ground almonds into the meringue. Do not over fold. Divide the batter between prepared pans.
Bake for 20-25 minutes. Allow to cool.
Make the cream: In a bowl, whisk egg yolks with sugar and set aside.
In a small saucepan bring the cream to a gentle simmer. Gradually pour hot cream into the egg yolk mixture while constantly whisking. Transfer the mixture back into the saucepan and cook until thicken, stirring constantly. Remove from heat, add vanilla extract and stir, transfer the mixture into a bowl, cover and place in the fridge for 1 hour.
In a large bowl beat softened butter. Gradually add chilled cream and whisk until combined. Add 2-3 tablespoons at the time.
Place 1 cake layer on a place or a cake stand, the spread a layer of cream, then top with the second layer cake. Spread the cream on top and sides of the cake.
Decoration: Toast almond flakes on a dry pan just until golden, allow them to cool. Then, decorate the side and top of the cake with toasted almond flakes.
Keep the cake in the fridge for at least 4 hours before serving.

Video

Notes

Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.

Nutrition