Name: King Oscar II Cake aka Almond Cake Recipe
Prep time: 25 min
Cook time: 50 min
Total time: PT-492332H45M22S
Cuisine: Scandinavian
Ingredients: 150 g sweet almonds (5.2 oz); 5 egg whites; 200 ml caster sugar (0.85 cup); 5 egg yolks; 100 ml cream (0.42 cup, heavy/whipping cream); 1 tsp vanilla extract; 100 ml caster sugar (0.42 cup); 175 g cold butter (6.1 oz); 50 g almond flakes (1.8 oz)

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Introduction

King Oscar II Cake, also known as Almond Cake, is a delightful Scandinavian dessert featuring a crisp almond meringue base layered with a smooth, buttery egg cream. Its combination of textures and delicate flavors makes it a perfect treat for special occasions or an elegant afternoon coffee break.

A triangular slice of layered dessert sits on a white plate with ornate cut-out patterns around the edge; the dessert has a yellowish custard-like layer in the middle and is topped with large, light brown almond flakes that cover the surface. A spoon rests on the plate, holding a piece of the dessert that shows a crumbly, slightly golden crust layer below the custard layer. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 g sweet almonds (5.2 oz)
5 egg whites
200 ml caster sugar (0.85 cup)
5 egg yolks
100 ml cream (0.42 cup)
1 tsp vanilla extract
100 ml caster sugar (0.42 cup)
175 g cold butter (6.1 oz)
50 g almond flakes (1.8 oz)

Instructions

Step 1: Preheat the oven to 175 °C (347 °F). Draw two 24 cm (9.5 in) diameter circles on parchment paper, one per baking sheet.
Step 2: Chop the almonds finely using an electric chopper. You can use blanched or unblanched almonds according to your preference.
Step 3: Separate the egg whites from the yolks. Reserve yolks for later. Using an electric hand mixer, beat egg whites until stiff and glossy. Gradually add 200 ml caster sugar and continue beating until the mixture holds firm peaks and doesn’t slip when the bowl is inverted.
Step 4: Gently fold the chopped almonds into the meringue until evenly mixed.
Step 5: Spread the meringue evenly within the drawn circles on the parchment paper.
Step 6: Bake one base at a time on the middle oven rack for about 23 minutes, until firm and lightly golden.
Step 7: Immediately after baking, invert the almond meringue onto fresh parchment paper, peel off the baking parchment, and allow to cool on a wire rack.
Step 8: For the butter/egg cream, combine egg yolks, 100 ml caster sugar, cream, and vanilla extract in a saucepan. Whisk until smooth.
Step 9: Heat the mixture over medium heat, stirring constantly. Let it simmer gently (do not boil) until it thickens to a custard-like consistency. Remove from heat and allow to cool slightly.
Step 10: Gradually whisk in the cold butter a little at a time until fully incorporated and the cream is smooth and glossy. Chill completely in the refrigerator.
Step 11: Toast the almond flakes in a dry non-stick pan over medium heat, stirring constantly until they turn a light golden brown. Set aside to cool.
Step 12: Ensure all elements are cold before assembly. Place one almond meringue base on a serving plate and spread half of the butter cream evenly on top.
Step 13: Add the second meringue base on top and cover the entire cake with the remaining butter cream.
Step 14: Sprinkle the toasted almond flakes generously over the top layer of cream.
Step 15: Refrigerate the cake before serving to set the layers.

Tips & Variations

Use blanched almonds for a milder flavor or keep the skins on for a more rustic, earthy taste.
Ensure the meringue is beaten to stiff peaks for the best structure and texture.
For a more intense almond flavor, add a few drops of almond extract to the cream.
Toast the almond flakes carefully to avoid burning; keep stirring constantly.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Bring to room temperature about 20 minutes before serving for the best texture and flavor. The cake does not freeze well due to the cream layer.

How to Serve

A round cake with one slice missing, showing an orange-yellow inside layer that looks soft and moist, topped with a thick layer of light brown toasted almond flakes spread evenly across the surface, all placed on a white plate with speckles of colorful spots around the edges, set on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the almond meringue bases ahead of time?

Yes, you can bake the meringue bases a day in advance. Store them in an airtight container at room temperature to keep them crisp until assembling the cake.

Is it possible to substitute the cream with a non-dairy alternative?

You can use a non-dairy cream substitute, such as coconut cream, but it may affect the texture and flavor slightly. For best results, use a stable cream alternative suited for cooking and whipping.