Name: King Oscar II Cake aka Almond Cake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Scandinavian
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)

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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 rich, buttery egg cream. Its delicate texture and nutty flavor make it perfect for special occasions or an elegant treat.

A single slice of a dessert bar sits on a white plate with intricate heart-shaped cutouts around the edges; the bar has three visible layers—a golden flaky crust on the bottom, a smooth yellow custard filling in the middle, and a thick layer of sliced almond flakes on top that cover the entire surface. A spoon near the slice holds a bite-sized piece of the dessert showing the crust and custard layers clearly, with almond flakes scattered on and around the spoon. The plate rests on a white marbled textured surface, and the lighting highlights the textures of the almonds and the custard shine. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 175°C (347°F). Draw two 24 cm (9.5 in) diameter circles on parchment paper—these will be used as templates for the almond meringue bases.
Step 2: Chop the almonds finely using an electric chopper, with or without the skin according to your preference.
Step 3: Separate the egg whites from the yolks. Using an electric hand mixer, whisk the egg whites until they form a stiff, glossy foam. Gradually add 200 ml caster sugar while continuing to beat until the meringue holds its shape firmly.

Step 4: Gently fold the chopped almonds into the meringue mixture until evenly combined.
Step 5: Spread the almond meringue evenly within the drawn circles on the parchment paper sheets.
Step 6: Bake one meringue base at a time on the middle rack of the oven at 175°C (347°F) for about 23 minutes until lightly golden and crisp.

Step 7: Immediately invert the baked base onto a fresh piece of parchment and carefully peel off the baked parchment. Let the base cool completely on a wire rack.
Step 8: For the butter/egg cream, combine the egg yolks, 100 ml caster sugar, cream, and vanilla extract in a saucepan. Whisk together until smooth.
Step 9: Heat the mixture over medium heat, stirring constantly, until it simmers and thickens without boiling. Remove from heat and let cool slightly.

Step 10: Gradually add cold butter in small amounts to the warm cream mixture, whisking continuously until the butter melts and the cream is smooth and glossy. Chill completely in the refrigerator.
Step 11: Toast the almond flakes in a dry, non-stick frying pan over medium heat, stirring constantly until golden brown. Let cool.
Step 12: To assemble, ensure all components are cold. Place one almond meringue base on a serving plate, spread half the butter/egg cream evenly over it.

Step 13: Top with the second meringue base, then cover the entire cake with the remaining cream.
Step 14: Sprinkle the toasted almond flakes generously over the top layer of cream.
Step 15: Refrigerate the finished cake until ready to serve.

Tips & Variations

Use blanched almonds for a smoother texture or unblanched almonds for a richer flavor in the meringue.
For an extra touch, add a tablespoon of almond liqueur to the butter/egg cream.
Be careful not to overbake the meringue to keep it crispy but not too dry.

Storage

Store the cake covered in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for about 15 minutes for best flavor and texture. The meringue may soften slightly over time but remains delicious.

How to Serve

The image shows a close-up of a round cake placed on a clear glass plate set on a white marbled surface. The cake has two visible layers: the bottom layer is a dense, moist-looking yellowish cake base, and the top layer is a thick, creamy yellow custard-like layer. The entire surface of the cake is covered with a generous amount of sliced toasted almonds that are light brown and beige with a crunchy texture. A slice has been cut out, revealing the layers clearly and showing the almond slices scattered on the plate as well. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the almond meringue bases ahead of time?

Yes, you can bake the almond meringue bases a day in advance. Store them in an airtight container to keep them crisp until assembly.

What substitutions can I make for the almonds?

You can use hazelnuts or walnuts chopped finely as an alternative, but this will change the classic flavor profile of the cake.