Swedish Almond Cake


For the Layers:

  • 6 egg whites
  • 120 grams (0.5 cup) sugar
  • 200 grams (2 cups) almond flour
  • Pinch of salt

For the Cream:

  • 6 egg yolks
  • 100 grams (0.5 cup) sugar
  • 100 grams (0.5 cup) sour cream
  • 150 ml (0.75 cup) heavy cream (33%)
  • 120 grams (0.5 cup) butter
  • 1 teaspoon vanilla paste


  • Electric Mixer

    The key to perfect meringue is a good mixer. Make sure your beaters are clean and dry for best results.

  • Piping Bag

    A sturdy piping bag will help you shape those uniform meringue discs. If you don't have one, a plastic bag with the tip cut off will work in a pinch.

  • 18-20 cm (7-8 inch) Baking Discs

    Baking sheets lined with parchment paper can substitute. Draw circles with a pencil to guide your piping.

  • Saucepan

    A medium-sized saucepan is ideal for evenly cooking the cream mixture.

  • Cake Ring

    A cake ring will help you assemble the layers neatly. If you don't have one, a springform pan with removable sides works too.


Step 1

Make the Layers:

Beat the egg whites with the sugar until stiff peaks form.
Fold in the almond flour and a pinch of salt.
Pipe three discs of 18-20 cm (7-8 inch) diameter and bake at 175°C (350°F) for 20 minutes.

Step 2

Prepare the Cream:

In a saucepan, mix together all ingredients except the butter.
Cook over medium heat until thickened.
Add the butter to the hot mixture and refrigerate for at least 6 hours.

Step 3

Assemble the Cake:

Layer the cake with the cream in a cake ring.
Refrigerate overnight.
Optionally, top with almond flakes before serving.


🎉 **Serving Suggestions:** Make your almond cream cake the centerpiece of any dessert table!

**Traditional Touch:** Serve chilled, garnished with a light dusting of powdered sugar and a sprinkle of toasted almond flakes. A mint leaf on top works wonders for presentation.

**Seasonal Freshness:** Pair each slice with fresh berries or a tangy berry compote to contrast the creamy richness. Consider strawberries, raspberries, or blueberries for a colorful and delicious touch.

**Gourmet Bliss:** Celebrate a special occasion by drizzling the slices with a bit of melted dark chocolate for an extra layer of luxury. 🍫

**Holiday Flair:** Create a winter wonderland theme by sprinkling a bit of edible glitter and adding small, handmade marzipan snowflakes. ❄️

**Beverage Pairings:** This cake pairs beautifully with a cup of hot coffee, a glass of Champagne, or a sweet dessert wine. For a non-alcoholic option, try it with a frothy cappuccino or a fresh herbal tea. ☕🥂


**Gluten-Free Variation:** 🎉 Good news! The original recipe is already gluten-free thanks to almond flour. Just ensure all your other ingredients are certified gluten-free to avoid any cross-contamination!

**Vegan Variation:** 🌱 With a few clever swaps, you can enjoy a vegan version of this delicious cake:

  • **Egg Whites:** Replace with aquafaba (the liquid from a can of chickpeas). Whip it with sugar just like egg whites.
  • **Egg Yolks:** Substitute with a mixture of water and cornstarch or use a vegan egg replacer.
  • **Heavy Cream & Butter:** Use plant-based heavy cream (like coconut cream) and vegan butter to achieve that same creamy texture.
  • **Sour Cream:** Opt for a vegan sour cream available at most health food stores.
  • **Vanilla Paste:** Make sure it's a vegan-friendly variety.


  • Why did my meringue turn out flat?

    Make sure your mixing bowl and beaters are completely clean and dry. Even a small amount of grease can ruin your meringue.

  • Can I use regular flour instead of almond flour?

    No, using regular flour will change the texture and taste of the cake. Almond flour is key for that ideal light, fluffy texture.

  • How do I know if the cream mixture is thickened?

    Cook the mixture until it coats the back of a spoon. It should leave a defined trail when you run your finger through it.

  • Can I make the cake layers ahead of time?

    Sure! You can bake the layers up to two days in advance. Just store them in an airtight container at room temperature.

  • What's the secret to a perfectly smooth cake layer?

    Use an offset spatula to spread the cream evenly. Take your time, and don't be afraid to chill the cake between adding layers to keep it stable.

  • How can I prevent cracks in the meringue layers?

    Bake the layers at a consistent, moderate temperature and cool them slowly in the oven with the door slightly open to prevent drastic temperature changes.

Nutrition facts

Swedish Almond Cake
Recipe Yield:8 servings
Calories:Approximately 450-500 calories per serving
Calories (Min - Max):450 - 500
Total Fat:40g
Saturated Fat:18g
Total Carbohydrate:20g
Total Sugars:20g