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Swedish Almond Cake

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Other names for the exact cake: Zuleika cake – Oscar II’s cake – Sibylla cake

Yes – we have many names for things we love. Some also call it IKEA cake (on YouTube)! It does not matter what we call it – this is a delicious cake anyway.

You can vary the cake. One option is to have a thin cake base with buttercream on and then garnish it with whipped cream and toasted flaked almonds.

Another way to serve this cake is to use two cake bases with buttercream between and on top – garnished with toasted flaked almonds. (Oscar II’s cakes).

A third option is two cake bases with buttercream in between and on top – then covered with whipped cream and garnished with toasted flaked almonds. You can also have some fruit on top if you wish.

The fourth version has chocolate in the buttercream, Sibylla cake.

The cake is delicious no matter how you serve it.

Preferably I make two bases with buttercream in between and on top and toasted flaked almonds as decoration. I think it’s a bit unnecessary with whipped cream.

The cake bases must not be too thick and not too thin. After many tests, I have come to the following recipe that works in springform, 9,05 inches in dm (23 cm).

Almonds and cardamom are good friends and belong together – the original recipe does not contain cardamom, but I have it in mine. It is optional.

I have previously blogged about Kerstin’s cake which is baked and garnished in much the same way as Kerstin’s cake; I use hazelnuts instead of almonds. You can peel the almonds or not, roast or have it as they are, try it out. I do not roast the almonds, but you can – in which case, roast them for 10 minutes in the oven.

Ingredients:
Cake base (2 pcs) Buttercream
5 egg whites 6 egg whites
6, 17 Ounces (175 g) 2,82 oz of sugar (80 g)
2,82 ounces sugar (80 g) 2 tsp vanilla sugar or extract.
A pinch of salt 5,46 oz of butter (155 g)
Garnish 
 1,76 ounces (50 g) flaked almonds

Method:

  1. Set the oven to 356° F (180° (C). (Convection oven 311° F (155° C).
  2. Separate egg whites and yolks.
  3. Measure everything and have it ready.
    Cut into parchment paper and dress 2 springform pans (approx. 9 inches (23 cm) in dm).
  4. Grease under and over the parchment paper; it will make it easier when you want to take the cake out of the mold.
  5. Roast almond flakes on medium heat for about 6 – 10 minutes in a frying pan; they should get a nice color! Then, pour it on a plate and let it cool.
  6. Buttercream: Whisk egg yolks and sugar in a saucepan – then add the cream.
  7. Heat it over medium heat, stirring constantly. It takes about 5-7 minutes before it starts to thicken.
  8. Remove the pan from the stove – whisk in the vanilla sugar or extracts.
  9. Pour the sauce into a bowl – cover the surface with plastic wrap and let it rest in the fridge.
  10. Cake base: Grind the almonds set aside.
  11. Add a pinch of salt to the egg white’s whisk; when it starts to froth, you can start adding the sugar a little at a time.
  12. Continue whisking until you can turn the bowl upside down without the egg whites falling.
  13. Put some of the ground almonds in the bowl with the egg whites, fold it – do not beat.
    When everything is well mixed, take a little more, etc., until everything is very well incorporated.
  14. Divide the dough into the two molds, approx. 6,42 oz in each (190 g)
  15. Bake in the oven for 20 – 25 minutes.
  16. Take it out and let it cool completely.
  17. Assembling: Whisk 4,22 oz (125 g) of room temperature butter in a bowl.
  18. Mix in the custard a little at a time.
  19. Put some of the finished sauce on the cake base number one. Then, place the other cake base on top.
  20. Use the rest of the cream to coat the whole cake.
  21. Decorate with toasted almond shavings.

Store in the refrigerator for a couple of hours before serving.

Enjoy!