King Oscar II Cake aka Almond Cake Recipe

Introduction

The King Oscar II Cake, also known as Almond Cake, is a delightful Scandinavian dessert featuring a crisp almond meringue base layered with a smooth and creamy butter-egg filling. This elegant cake combines nutty flavors with a luscious texture, perfect for special occasions or a refined treat.

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

1. Step 1: Draw two 24 cm (9.5 in) diameter circles on parchment paper and place each on separate baking sheets. Preheat the oven to 175 °C (347 °F).
2. Step 2: Chop the almonds finely using an electric chopper. You may use blanched or unblanched almonds according to your preference.
3. Step 3: Separate egg whites from yolks. Using an electric 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 firm.
4. Step 4: Gently fold the chopped almonds into the meringue until well combined.
5. Step 5: Spread the almond meringue evenly inside the drawn circles on the parchment paper.
6. Step 6: Bake one base at a time on the middle rack at 175 °C (347 °F) for about 23 minutes.
7. Step 7: Immediately invert the baked base onto fresh parchment paper and carefully peel off the old parchment. Let the meringue cool completely on a wire rack.
8. Step 8: In a saucepan, whisk together egg yolks, 100 ml caster sugar, cream, and vanilla extract until smooth. Heat gently while stirring constantly until the mixture thickens and simmers lightly—do not boil.
9. Step 9: Remove from heat and slowly add cold butter piece by piece, whisking until the cream is smooth and shiny. Cool the butter-egg cream completely in the refrigerator.
10. Step 10: Toast almond flakes in a dry non-stick pan over moderate heat, stirring frequently, until they turn light golden brown. Let them cool.
11. Step 11: To assemble, place one almond meringue base on a serving plate. Spread half of the chilled butter-egg cream over it.
12. Step 12: Add the second meringue base on top and coat the entire cake with the remaining cream.
13. Step 13: Sprinkle the toasted almond flakes evenly over the top layer of cream.
14. Step 14: Refrigerate the cake until ready to serve.

Tips & Variations

• For extra flavor, you can add a teaspoon of almond extract to the butter-egg cream.
• Use blanched almonds for a smoother texture or unblanched for a more rustic appearance.
• If you prefer, replace caster sugar with superfine sugar to help dissolve it more easily into the meringue and cream.

Storage

Store the assembled cake in the refrigerator, covered, for up to 3 days. Allow it to sit at room temperature for about 15 minutes before serving to enhance the flavors and soften the cream slightly.

How to Serve

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 up to a day in advance. Store them in an airtight container to keep them crisp until assembling the cake.

What can I substitute if I don’t have caster sugar?

You can use granulated sugar or superfine sugar as a substitute. If using granulated sugar, make sure to whisk well to help it dissolve fully into the meringue and cream.