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Swedish Visiting Cake Recipe

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★★★★★

4.5 from 147 reviews

Swedish Visiting Cake is a delightful almond-flavored treat featuring a moist cake base topped with a sweet almond meringue-like layer. This classic Scandinavian dessert combines the richness of melted butter and eggs with the crunch of sliced almonds, making it perfect for afternoon tea or special occasions. Easy to prepare and baked to golden perfection, it offers a balance of soft, tender crumb and crunchy topping dusted with confectioner’s sugar.

Ingredients

Scale

Topping

  • 1 cup confectioner’s sugar
  • 3 large egg whites (save yolks for another use)
  • 1/4 tsp almond extract
  • 1 1/2 cups sliced almonds

Cake Base

  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, melted and cooled

Garnish

  • Confectioner’s sugar for dusting

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Butter and line a 9×9 inch baking pan with parchment paper to allow easy lifting of the cake for neat slicing later.
  2. Make Topping Mixture: In a medium bowl, lightly break up the egg whites with a fork. Add almond extract and confectioner’s sugar, blending until combined. The mixture will be lumpy. Gently fold in sliced almonds carefully to avoid breaking them. Set aside.
  3. Prepare Cake Batter: In a large mixing bowl, whisk together granulated sugar, eggs, almond extract, vanilla extract, and salt until the mixture is pale in color and slightly thickened — this takes about 2 minutes of vigorous whisking.
  4. Fold in Dry and Fat Ingredients: Using a silicone spatula, gently fold in the all-purpose flour until just incorporated. Then fold in the melted and cooled unsalted butter, mixing until the batter is smooth and homogeneous.
  5. Assemble Cake: Pour the batter into your prepared pan, spreading evenly. Using your fingers, drop small bits of the almond topping over the surface of the batter. Smooth the topping using an offset spatula to spread it evenly to the edges and corners.
  6. Bake: Place the pan in the center of the oven and bake for 28-32 minutes. The top should turn golden, and the center might still be slightly soft but a toothpick inserted into the center should come out clean or with just a few moist crumbs. Avoid overbaking to maintain moistness.
  7. Cool and Serve: Let the cake cool in the pan for 15-20 minutes. Then lift it out using the parchment paper and transfer it to a wire rack to cool completely. Just before serving, dust generously with confectioner’s sugar. Optionally serve with whipped cream and berries.

Notes

  • Save the egg yolks for other recipes like custards or homemade mayonnaise.
  • Using parchment paper makes slicing and serving the cake much easier and neater.
  • Do not overmix the batter once flour is added to keep the cake tender.
  • Ensure the butter used in the batter is melted and properly cooled to avoid cooking the eggs prematurely.
  • Serve the cake with whipped cream or fresh berries for a delicious accompaniment.
  • The almond extract in both the topping and batter provides a distinct almond flavor that defines this cake.

Keywords: Swedish visiting cake, almond cake, Scandinavian dessert, almond topping cake, easy almond cake recipe

Find it online: https://islawhite.com/swedish-visiting-cake-recipe/