📝 About This Recipe
Inspired by the legendary Swedish 'Oscar II's Cake,' this Mandeltårta is a masterpiece of textures, featuring two layers of chewy, golden almond meringue sandwiched with a velvety, rich egg yolk buttercream. Naturally gluten-free and topped with toasted flaked almonds, it offers a sophisticated balance of nutty sweetness and silky decadence. It is a beloved centerpiece in Scandinavian fika culture, prized for its elegant appearance and melt-in-your-mouth consistency.
🥗 Ingredients
Almond Meringue Layers
- 4 large Egg whites (at room temperature, strictly no yolk)
- 3/4 cup Granulated sugar
- 1 1/2 cups Almond flour (finely ground blanched almonds)
- 1/4 teaspoon Salt
Golden Egg Yolk Buttercream
- 4 large Egg yolks (at room temperature)
- 1/2 cup Heavy cream (at least 36% fat content)
- 1/2 cup Granulated sugar
- 3/4 cup Unsalted butter (softened and cubed)
- 1 teaspoon Vanilla extract (high quality)
- 1/8 teaspoon Salt
Topping and Garnish
- 1/2 cup Slivered or flaked almonds (toasted until golden)
- 1 tablespoon Powdered sugar (for dusting)
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C). Line two 8-inch (20cm) round cake pans with parchment paper and lightly grease the sides to ensure the delicate meringue doesn't stick.
-
2
In a large, spotlessly clean glass or metal bowl, beat the 4 egg whites and a pinch of salt until soft peaks form. Gradually add the 3/4 cup sugar, one tablespoon at a time, continuing to beat until the meringue is stiff, glossy, and holds its shape.
-
3
Gently fold the almond flour into the meringue using a rubber spatula. Use a light hand to keep as much air in the mixture as possible until just combined.
-
4
Divide the batter evenly between the two prepared pans, smoothing the tops with an offset spatula. Bake for 20-25 minutes until the layers are golden brown and firm to the touch. Let them cool completely in the pans.
-
5
While the cakes bake, prepare the custard base for the frosting. In a small heavy-bottomed saucepan, whisk together the 4 egg yolks, heavy cream, and 1/2 cup sugar.
-
6
Cook the mixture over low heat, stirring constantly with a wooden spoon or whisk. Do not let it boil, or the eggs will scramble. Cook until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes).
-
7
Remove the custard from the heat and stir in the vanilla extract and salt. Pour into a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and let it cool to room temperature.
-
8
Once the custard is cool, beat the softened butter in a separate bowl until pale and fluffy. Gradually add the cooled custard to the butter, one tablespoon at a time, beating continuously until you have a smooth, thick, and silky buttercream.
-
9
Toast the flaked almonds in a dry skillet over medium heat for 3-5 minutes, tossing frequently until fragrant and golden. Set aside to cool.
-
10
To assemble, carefully remove the first meringue layer from the pan and place it on a serving plate. Spread about one-third of the buttercream evenly over the top.
-
11
Place the second meringue layer on top. Use the remaining buttercream to frost the top and the sides of the cake.
-
12
Generously press the toasted almond flakes into the sides and over the top of the cake. Refrigerate for at least 4 hours, or preferably overnight, to allow the layers to soften and the flavors to meld.
-
13
Just before serving, dust lightly with powdered sugar for a professional, snowy finish.
💡 Chef's Tips
Ensure your mixing bowl for the egg whites is completely fat-free; even a drop of yolk will prevent the meringue from rising. When making the custard, keep the heat very low—patience is key to achieving that signature silky texture without curdling. If your buttercream looks 'broken' or curdled, it's usually a temperature issue; simply keep beating it, or slightly warm the bowl with a warm towel to help it emulsify. This cake actually tastes better the next day as the meringue absorbs a little moisture from the cream, creating a perfect chewy-soft texture. For a nuttier flavor, you can lightly toast the almond flour in the oven at 300°F for 10 minutes before adding it to the meringue.
🍽️ Serving Suggestions
Serve with a strong cup of dark roast Swedish coffee (fika style) to balance the sweetness. A side of fresh tart raspberries or lingonberries provides a beautiful color contrast and cuts through the richness. Pair with a glass of chilled dessert wine, such as a Sauternes or a Late Harvest Riesling. For an extra touch of indulgence, serve each slice with a small dollop of lightly whipped unsweetened cream. Great as a summer dessert alongside a bowl of fresh seasonal strawberries.