If you’re a fan of almonds, this Swedish classic will win you over. Known as Mandeltårta, which translates to “almond cake”, this flourless dessert has become an international favorite, especially after IKEA popularized its commercial version simply called Almond Cake.
The beauty of this cake lies in its simplicity: two layers of almond meringue filled with a rich, silky buttercream, then topped with golden toasted almonds. Light, nutty, and perfectly creamy, Mandeltårta is a cake you’ll often find in Swedish cafés or served on special occasions. Best of all, it’s easy to make at home, and it tastes even better chilled.
Here’s the step-by-step recipe to bake this Scandinavian gem:
© Olga - stock.adobe.comIngredients
Almond Meringue Layers
- 2 cups ground almonds (or almond meal)
- 1 cup sugar
- 6 large egg whites
Buttercream (smörkräm)
- 6 large egg yolks
- ¾ cup sugar
- ⅔ cup heavy cream (at least 35% fat)
- 1 cup unsalted butter, at room temperature
- 1 teaspoon vanilla extract (optional)
Decoration
- ½ cup sliced almonds
- Powdered sugar, for dusting
© Olga - stock.adobe.comPreparation
Almond Meringue Layers
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gradually add the sugar, continuing to beat until glossy.
- Gently fold in the ground almonds with a spatula, using smooth, circular movements.
- Divide the mixture into two equal parts. Spread each one into an 8–9-inch circle (about 1/2 inch thick) on the prepared sheets.
- Bake for 18–20 minutes, or until lightly golden. Let the layers cool completely before handling.
Buttercream (smörkräm)
- In a saucepan, whisk together the egg yolks, sugar, and heavy cream.
- Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency. Do not let it boil.
- Remove from heat and let cool completely.
- In a separate bowl, beat the butter until creamy.
- Once the custard has cooled, gradually incorporate it into the butter, mixing until smooth and silky.
Assembly
- Place one almond meringue layer on a serving plate. Spread generously with buttercream.
- Top with the second almond meringue layer and cover the entire cake with the remaining buttercream.
- In a dry skillet, toast the sliced almonds until golden. Sprinkle them over the cake.
- Finish with a light dusting of powdered sugar.
Serving & Storage
Keep the cake refrigerated, but remove it from the fridge at least 15 minutes before serving so the buttercream softens. Serve chilled for the authentic Swedish experience.
