Ikea Almond Cake

An excellent Swedish almond cake, better known online as the Ikea almond cake. This dessert is gluten-free and features a light almond sponge and a rich vanilla buttercream. Youll fall in love with it after the first bite!

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Biscuit

  • 4 pieces Egg, egg white, fresh

  • 70 g Sugar, white

  • 150 g Nuts, almonds

Cream

  • 4 pieces Egg, egg yolk, fresh

  • 70 g Sugar, white

  • 1 teaspoon Vanilla, extract, natural

  • 120 ml Sweet cream

  • 120 g Butter, unsalted

Decoration

  • 40 g Nuts, almonds, blanched

Steps

  1. First, prepare the cream. In a pot or a bowl with a hand whisk, mix the egg yolks and sugar. Add the sweet cream and vanilla extract. On low heat, continuously stir with a whisk or a rubber spatula until the cream thickens appropriately - if you run your finger over the whisk or spatula, it should leave a visible trace.

  2. Transfer the cream to a bowl and cover it with plastic wrap, touching the surface. Let the cream cool completely.

  3. For the sponge, in a larger bowl, add the egg whites and beat them with an electric mixer until they foam and start to stiffen. Gradually, spoon by spoon, add the sugar and continue beating until you get a thick and glossy meringue with stiff peaks.

  4. Gently and slowly fold the ground almonds into the meringue in two parts using a rubber spatula.

  5. Prepare two cake pans, 20 centimeters in diameter, by placing parchment paper on the bottom and lightly greasing it with butter. Add half of the egg white mixture to each pan, spreading it evenly and smoothing the top. Bake the sponges in a preheated oven at 170 degrees Celsius for 30 to 35 minutes.

  6. Once the sponges are baked, remove them from the oven, place them on a rack, and let them cool.

  7. Spread the almond flakes in a smaller baking dish and distribute them evenly. Bake at 170 degrees Celsius for 8 minutes until they turn golden brown. Be careful not to burn the flakes.

  8. Cream the softened butter with an electric mixer, then gradually add the cooled egg yolk cream. Scrape the sides of the bowl several times while mixing to achieve a smooth and uniform cream.

  9. Place one baked sponge on a serving plate and evenly spread about a third of the cream on top. Place the second sponge on top, then cover the cake with the remaining cream on the top and sides. Decorate with toasted almond flakes.

  10. Before serving, refrigerate the cake for a while to allow the cream to set properly.

Nutrition Information (Per 100g)

  • Calories: 427.49 kcal
  • Fat: 31.69 g
    • Saturated Fat: 11.02 g
  • Carbohydrates: 27.25 g
    • Sugars: 21.89 g
  • Protein: 9.49 g
  • Fiber: 3.22 g