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King Oscar II Cake aka Almond Cake Recipe

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★★★★★

5 from 77 reviews

King Oscar II Cake is a classic almond meringue cake originating from Scandinavia, featuring light and crunchy almond meringue layers filled with a rich, creamy butter and egg yolk-based cream, and topped with toasted almond flakes. This delicate cake combines the nutty essence of almonds with a smooth, luscious custard cream, making it a refined dessert perfect for special occasions.

Ingredients

Scale

Almond Meringue Base

  • 150 g sweet almonds (5.2 oz)
  • 5 egg whites
  • 200 ml caster sugar (0.85 cup)

Butter/Egg Cream

  • 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)

Topping

  • 50 g almond flakes (1.8 oz)

Instructions

  1. Draw Circles: Draw two 24 cm (9.5 inch) diameter circles on parchment paper for the meringue bases. Prepare two baking sheets with one circle each.
  2. Preheat Oven: Preheat your oven to 175 °C (347 °F).
  3. Chop Almonds: Chop the sweet almonds finely using an electric chopper. You may use blanched or unblanched almonds according to preference.
  4. Whisk Egg Whites: Separate the egg whites from the yolks. Using an electric hand mixer, whisk the egg whites until stiff peaks form. Gradually add 200 ml caster sugar while continuing to beat until the meringue is glossy and holds firmly (should not fall when bowl inverted).
  5. Fold in Almonds: Gently fold the chopped almonds into the meringue mixture until evenly incorporated.
  6. Spread Batter: Evenly spread the meringue batter within the drawn circles on the parchment paper.
  7. Bake Bases: Bake one meringue base at a time on the middle-lower rack of the oven at 175 °C (347 °F) for about 23 minutes until cooked through.
  8. Cool Bases: Immediately remove from the oven, flip the base onto fresh parchment paper, and peel off the baking parchment. Cool bases completely on a wire rack.
  9. Prepare Butter/Egg Cream: In a saucepan, combine egg yolks, 100 ml caster sugar, heavy cream, and vanilla extract. Whisk to a smooth batter and gently bring to a simmer over medium heat, stirring constantly. Do not allow it to boil. Continue whisking until the custard thickens.
  10. Incorporate Butter: Remove the custard from heat and gradually whisk in the cold butter, a little at a time, until smooth and glossy.
  11. Chill Cream: Refrigerate the butter/egg cream until fully cooled and firm.
  12. Toast Almond Flakes: In a dry non-stick frying pan over moderate heat, toast the almond flakes, stirring constantly until golden and fragrant. Cool completely.
  13. Assemble Cake: Ensure all components are cold. Place one meringue base on a serving plate and spread half of the butter/egg cream over it.
  14. Layer and Frost: Place the second meringue base on top and coat the entire cake with the remaining butter/egg cream.
  15. Decorate: Sprinkle the toasted almond flakes evenly over the top of the cake.
  16. Chill and Serve: Refrigerate the assembled cake before serving to allow flavors to meld and the cream to set.

Notes

  • Use cold butter for the cream to ensure it emulsifies smoothly when added to the hot custard.
  • Whisk egg whites to stiff peaks for a stable meringue that holds shape during baking.
  • Do not skip the cooling step for the meringue bases to achieve optimal texture.
  • The cake improves in flavor when chilled overnight.
  • You can use blanched or unblanched almonds depending on personal preference for skin texture.
  • Handle the meringue gently when folding in chopped almonds to retain airiness.

Keywords: King Oscar Cake, Almond Cake, Meringue Cake, Scandinavian Dessert, Butter Cream Cake, Almond Meringue

Find it online: https://nataliereeve.com/king-oscar-ii-cake-aka-almond-cake-recipe/