Almond Meringue Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
2.5 g fine salt
02 -
5 g baking powder
03 -
125 g all-purpose flour
04 -
60 g sour cream
05 -
5 ml almond extract
06 -
2.5 ml vanilla extract
07 -
2 large eggs
08 -
150 g granulated sugar
09 -
115 g unsalted butter, softened
→ Almond Meringue
10 -
1.25 g fine salt
11 -
5 ml almond extract
12 -
150 g granulated sugar
13 -
2.5 ml cream of tartar
14 -
3 large egg whites
15 -
20–30 g powdered sugar, for dusting
16 -
24 g sliced almonds
# Instructions:
01 -
Leave the cake in the pan until it's cooled off all the way. Gently move it to a serving platter. Shake a bunch of powdered sugar over the top with a mesh sifter when you're ready to serve.
02 -
Pop the pan back in the oven for another 30 minutes—this gives you that big fluffy meringue and a nice light brown top.
03 -
Take your cake out for a second. Smear the meringue all over the top and toss a handful of sliced almonds over it.
04 -
While your cake is baking, start whisking egg whites just till they're bubbly. Add that cream of tartar and keep going until firm peaks show up. Slowly dump in the sugar, then toss in the salt and almond extract. You want it glossy and holding shape—not too stiff.
05 -
Smooth the batter onto your lined pan. Bake this for 15 to 18 minutes—you want it puffed up and a little golden around the edges.
06 -
Get your butter and sugar beating in a big bowl till it's pale and full of air. Throw in the eggs, both extracts, and the sour cream and keep mixing. Dump in the flour, baking powder, and salt last. Mix just until you don't see dry flour and the batter's thick.
07 -
Set the oven to 175°C and let it warm up. Cover the inside of a deep 20 cm springform with butter, then stick parchment paper on the bottom and let some hang over so you can pull the cake out easy.
# Notes:
01 -
You'll need a tall pan because the meringue puffs up quite a bit.
02 -
If your batter looks really thick, that's how it's supposed to be—just don't stir too much once you add the flour.
03 -
Adding the sugar bit by bit while beating the meringue really makes it light and fluffy.