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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.

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 (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

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