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This almond meringue cake is always a crowd-pleaser at my place, whether it's for birthdays or lazy weekends. You'll love the way a fluffy, nutty cake hides underneath billowy toasted meringue. It turns out fancy enough for guests, but it's all stuff you've got on your shelves already.
The first time I made this was for my mom’s birthday. It quickly stole the show since it’s so airy and basically melts away when you eat it, especially next to a cup of coffee in the afternoon.
Luscious Ingredients
- Butter, softened: go for unsalted and good quality if possible makes the cake soft and packed with flavor
- Sugar (granulated): adds sweetness to both the cake and meringue, nothing fancy needed
- Eggs: split these up into yolks and whites, they help build the cake and create fluffy meringue
- Vanilla: grabs those cozy undertones, pure vanilla is the move
- Almond extract: gives that big marzipan punch, pure is best here too
- Sour cream: this keeps your cake super moist and keeps things from being too sweet, whole fat if you can
- Flour (all-purpose): the backbone of the cake, unbleached flour makes it extra tender
- Baking powder: will help your cake get nice and fluffy, make sure it's fresh
- Salt: keeps the sweet stuff from being too much, stick with kosher or sea salt, finely ground
- Cream of tartar: keeps meringue super stable and helps those peaks stay put
- Sliced almonds: scattered on top for texture and nutty flavor, pre-toasted is tasty if you want
- Powdered sugar: finish off with a fluffy snow layer, sift it to get rid of clumps
Simple Step Guide
- Get the Pan Ready:
- Grab a tall 8-inch cake or springform pan. Line it with parchment paper, and let a bit hang over so pulling the cake out is a breeze. Coat the sides and bottom so nothing sticks.
- Mix the Batter:
- In a big bowl, blend your softened butter with sugar until it’s super airy and pale. This step gives the cake its soft texture. Toss in the egg yolks, splash in both extracts, and add sour cream—mix until smooth and thick.
- Dry Ingredients Next:
- Now dump in your flour, salt, and baking powder. Give it a quick mix until you can't see any dry flour. Don’t overthink it—it should look smooth but thick and easy to spread.
- Bake the Starters:
- Scoop the batter into your lined pan and spread it evenly. Into a 350 oven it goes for around 15-18 minutes. You're looking for a little golden top and a cake that's just set.
- Meringue Time:
- While the cake bakes, start the meringue. In a super clean bowl, whisk egg whites until starting to foam. Drop in cream of tartar and keep going until you’ve got stiff peaks. Slowly pour in sugar while mixing—it’ll turn glossy and thick. Right at the end, add salt and almond extract, then whip until it holds a peak but still looks soft.
- Top and Sprinkle:
- Spread the meringue right on top of the baked cake, all the way to the edges. Scatter the almond slices over for that signature crunch.
- Final Oven Trip:
- Slide it all back into the oven for about half an hour. Meringue will puff and turn golden. Let it cool in the pan until totally cool. Dust powdered sugar on top for that finishing touch using a sifter or mesh strainer.
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The almond extract is what I really love here. That sweet, toasty smell floats through the house and reminds me of marzipan. My niece always snuck the almonds off the top, so now I add a handful extra just for her.
How to Store
If you want the meringue to stay crunchy, leave it uncovered on the counter the first day. After that, just cover it lightly with foil or a cake lid. Need to keep it even longer? Pop it in the fridge—but the meringue will soften. You can freeze slices too: wrap them in parchment, then foil. Let them warm up on the kitchen counter before you eat.
Switch-Ups
If you’re out of sour cream, plain Greek yogurt works fine—just swap one for the other. Want a milder almond flavor? Use half vanilla, half almond extract. Nut allergies? Ditch the sliced almonds and sprinkle on toasted coconut for some crunch instead.
How to Serve
This is great by itself or with fresh berries like raspberries. Get a little fancy with softly whipped cream if you want. It’s also a show-stopper right in the middle of a holiday dessert table or at a spring get-together.
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Bit of Background
Almond meringue cakes have fans all over Europe, from Swedish bakes like Toscakaka to Hungarian classics like Rigo Jancsi. The puffy top and nuts echo old-school pastries. My family's version was inspired by Scandinavian bakeries I used to pop into as a kid.
Frequently Asked Questions
- → How can I make meringue that stays fluffy?
Whip your egg whites till they're foamy, sprinkle in some cream of tartar, then slowly pour in sugar. Keep mixing till you see soft, glossy peaks and a thick texture.
- → Is it okay to swap almond extract for vanilla?
You can totally use vanilla, but almond extract is what gives this cake that awesome nutty taste that stands out here.
- → What’s the point of using a tall pan?
A deeper pan lets that meringue get nice and tall, so it won't spill over and it puffs up just right.
- → How will I know the cake is ready?
Wait for the bottom to turn golden and firm. After tossing on the meringue and baking more, you're looking for a golden brown finish on top.
- → Should I eat it right away or make it in advance?
It's best when it's fresh since the meringue stays super light. You can make it ahead, but fresh is tops.
- → Do I really need those sliced almonds up top?
Sliced almonds give a yummy crunch and make it look cool, but you can skip them or trade for other nuts if you'd like.