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King Oscar II Cake aka Almond Cake Recipe

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★★★★★

4.7 from 98 reviews

The King Oscar II Cake, also known as Almond Cake, is a delicate Scandinavian dessert featuring a crunchy almond meringue base layered with a rich and creamy butter-egg yolk custard. Toasted almond flakes add a perfect nutty finish, making this cake an elegant treat ideal for special occasions or afternoon tea.

Ingredients

Scale

Almond Meringue Base

  • 150 g sweet almonds (5.2 oz)
  • 5 egg whites
  • 200 ml caster sugar (0.85 cup)

Butter/Egg Cream

  • 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)

Topping

  • 50 g almond flakes (1.8 oz)

Instructions

  1. Prepare Almond Meringue Base: Draw two 24 cm (9.5 inch) diameter circles on parchment paper placing one circle on each of two baking sheets. Preheat the oven to 175 °C (347 °F).
  2. Chop Almonds: Using an electric chopper, finely chop the sweet almonds. You can use blanched or unblanched almonds according to your preference.
  3. Whip Egg Whites: Separate the egg whites from the yolks. Using an electric hand mixer, whisk the egg whites until stiff foam forms. Gradually add the 200 ml caster sugar while continuing to beat until the meringue is shiny, hard, and holds its shape firmly (it should not fall when the bowl is inverted).
  4. Combine Almonds and Meringue: Gently fold the chopped almonds into the meringue mixture until well incorporated.
  5. Spread and Bake: Evenly spread the meringue batter within the drawn circles on parchment paper. Bake one base at a time on the middle-lower rack of the oven at 175 °C (347 °F) for approximately 23 minutes until set and lightly golden.
  6. Cool Almond Bases: Immediately transfer the baked base onto a fresh parchment paper by inverting it and carefully peel off the baking parchment. Allow the almond meringue bases to cool completely on a wire rack.
  7. Prepare Butter/Egg Cream: In a saucepan, combine egg yolks, 100 ml caster sugar, cream, and vanilla extract. Whisk until smooth. Heat the mixture over medium heat, stirring constantly until it reaches a gentle simmer and thickens to a custard consistency without boiling. Remove from heat and cool slightly.
  8. Add Butter: Slowly whisk in the cold butter bit by bit until the mixture is completely smooth, shiny, and well combined. Refrigerate the cream until fully chilled.
  9. Toast Almond Flakes: In a dry non-stick pan over medium heat, toast the almond flakes while stirring constantly until they turn a light golden brown. Remove from heat and allow to cool.
  10. Assemble the Cake: Ensure all components are fully chilled before assembling. Place one almond meringue base on a serving plate, spread half of the butter/egg cream evenly on top. Place the second almond base over the cream and cover the whole cake with the remaining cream. Sprinkle toasted almond flakes generously over the top.
  11. Chill Before Serving: Store the assembled cake in the refrigerator to set and chill before serving.

Notes

  • Use either blanched or unblanched almonds according to preference; the flavor will slightly differ.
  • When beating egg whites, ensure no yolk contaminates the whites to achieve proper meringue consistency.
  • The butter/egg cream must be completely cooled before assembly to prevent melting the meringue base.
  • Toasting almond flakes adds extra crunch and enhances the nutty flavor of the cake.
  • Store the finished cake in the refrigerator and consume within 2-3 days for optimal freshness.

Keywords: Almond cake, King Oscar II cake, almond meringue, Scandinavian dessert, egg yolk cream, toasted almonds, layered cake

Find it online: https://thefoodrecipe.com/king-oscar-ii-cake-aka-almond-cake-recipe/