King Oscar II Cake aka Almond Cake Recipe

Introduction

The King Oscar II Cake, also known as Almond Cake, is a delightful layered dessert featuring a crisp almond meringue base and a rich, creamy butter-egg filling. This elegant cake balances nutty flavors with a smooth, luscious texture, perfect for special occasions or an indulgent 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; prepare two baking sheets for the almond meringue bases.
2. Step 2: Preheat the oven to 175 °C (347 °F).
3. Step 3: Chop the sweet almonds in a food processor, with or without skin according to your preference.
4. Step 4: Separate egg whites from yolks. Using an electric mixer, whisk the egg whites until stiff foam forms. Gradually add 200 ml caster sugar while beating until the mixture is shiny and holds its shape firmly.
5. Step 5: Gently fold the chopped almonds into the meringue mixture until well combined.
6. Step 6: Spread the almond meringue batter evenly within the drawn circles on the parchment paper.
7. Step 7: Bake one base at a time on the middle rack at 175 °C for about 23 minutes.
8. Step 8: Upon baking, immediately invert the base onto fresh parchment paper, peel off the baked parchment paper, and cool the base on a wire rack.
9. Step 9: For the butter-egg cream, combine egg yolks, 100 ml caster sugar, cream, and vanilla extract in a saucepan and whisk until smooth. Heat gently, stirring constantly, and let simmer (do not boil) until thickened. Remove from heat and cool slightly.
10. Step 10: Add cold butter gradually to the warm cream mixture, whisking continuously until smooth and glossy.
11. Step 11: Refrigerate the butter-egg cream until completely cooled.
12. Step 12: Toast the almond flakes in a dry non-stick pan over moderate heat, stirring until they turn lightly golden. Let cool.
13. Step 13: Assemble the cake only when all components are cold. Place one almond meringue base on a serving plate and spread half the butter-egg cream over it.
14. Step 14: Add the second almond meringue base on top and cover the entire cake evenly with the remaining cream.
15. Step 15: Sprinkle the toasted almond flakes over the top layer.
16. Step 16: Store the finished cake in the refrigerator before serving to allow the flavors to meld.

Tips & Variations

• For added flavor, consider lightly soaking the almond meringue bases with a simple syrup or almond liqueur before assembling.
• You can use blanched or unblanched almonds according to your preference; the skin adds a rustic texture and a slightly deeper taste.
• Ensure the butter-egg cream is fully cooled before assembling to avoid melting the meringue.
• Try decorating with fresh berries or a dusting of powdered sugar for a festive touch.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Keep it chilled until serving to maintain its texture. When ready to serve, allow the cake to sit at room temperature for 15–20 minutes for the best flavor and cream consistency. Avoid freezing, as the texture of the cream may change.

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 prepare the almond meringue bases a day in advance. Store them in an airtight container at room temperature to keep them crisp until assembly.

What can I use instead of caster sugar?

If you don’t have caster sugar, you can use granulated sugar but pulse it in a blender briefly to make it finer, which helps it dissolve better in the meringue and cream.

King Oscar II Cake aka Almond Cake Recipe

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★★★★★

4.9 from 109 reviews

King Oscar II Cake, a classic almond cake featuring a crispy almond meringue base layered with a rich and creamy butter and egg yolk cream, topped with toasted almond flakes for a delightful crunch. This elegant Scandinavian-inspired dessert balances nutty flavors and creamy textures, perfect for special occasions or a sophisticated afternoon treat.

• Author: zara
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Scandinavian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 (heavy cream) (0.42 cup)
• 100 ml caster sugar (0.42 cup)
• 1 tsp vanilla extract
• 175 g cold butter (6.1 oz)

Topping

• 50 g almond flakes (1.8 oz)

Instructions

1. Draw Circles: Draw two 24 cm (9.5 inch) diameter circles on parchment paper, one on each of two baking sheets to create the cake bases.
2. Preheat Oven: Preheat the oven to 175°C (347°F).
3. Chop Almonds: Using an electric chopper, finely chop the almonds. You can choose blanched or unblanched almonds based on preference.
4. Beat Egg Whites: Separate the egg yolks and set aside. Using an electric hand mixer, whisk the 5 egg whites into a stiff foam. Gradually add the 200 ml caster sugar and continue beating until the meringue is glossy and stiff enough to hold when the bowl is turned upside down.
5. Add Almonds: Gently fold the chopped almonds into the meringue until evenly blended.
6. Spread Batter: Evenly spread the almond meringue mixture inside the drawn circles on the parchment paper.
7. Bake Meringue Bases: Bake one base at a time on the middle-lower oven rack at 175°C (347°F) for approximately 23 minutes until crisp and golden.
8. Cool Bases: Immediately invert the baked meringue bases onto parchment paper and carefully peel off the original parchment. Let cool completely on a wire rack.
9. Prepare Butter/Egg Cream: In a saucepan, combine 5 egg yolks, 100 ml caster sugar, 100 ml heavy cream, and 1 tsp vanilla extract. Whisk together until smooth.
10. Cook Cream: Place the mixture over medium heat, whisking constantly until it comes to a gentle simmer. Continue whisking vigorously until the mixture thickens (do not boil). Remove from heat and let cool for a few minutes.
11. Add Butter: Gradually whisk in the cold 175 g butter in small pieces, one at a time, until the cream is smooth and glossy.
12. Chill Cream: Refrigerate the butter/egg cream until it is completely cold and set.
13. Toast Almond Flakes: In a dry non-stick frying pan over medium heat, toast the 50 g almond flakes, stirring frequently until they turn a light golden brown. Remove from heat and cool.
14. Assemble Cake: Ensure all components (meringue bases and cream) are fully chilled. Place one almond meringue base on a serving plate and spread half of the butter/egg cream evenly on top.
15. Layer Cake: Place the second meringue base over the cream and cover the entire cake with the remaining butter/egg cream.
16. Decorate and Store: Sprinkle the toasted almond flakes over the top layer of cream. Refrigerate the completed cake before serving to allow flavors to meld.

Notes

• Use either blanched or unblanched almonds depending on your texture and flavor preference.
• Be careful not to overcook the egg cream to prevent curdling; whisk constantly and do not allow it to boil.
• The cake is best served chilled and can be stored in the refrigerator for up to 3 days.
• When baking meringue bases, bake one at a time for best evenness and texture.
• Ensure the butter and cream mixture is fully cooled before combining with meringue to maintain proper texture.

Keywords: almond cake, King Oscar II cake, almond meringue, butter cream cake, Scandinavian dessert, nutty cake, elegant dessert