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Almond meringue cake is an elegant dessert that has graced my table for birthdays and special Sunday gatherings alike. The combination of tender almond-scented cake under a cloud of toasted meringue creates a showstopper that always impresses guests yet comes together with basic ingredients you likely have on hand.
I first baked this cake for my mother’s birthday, and it quickly became a favorite for its lightness and the way it melts in your mouth alongside afternoon coffee.
Ingredients
- Softened butter: gives the cake rich flavor and tender crumb so choose high-quality unsalted butter
- Granulated sugar: sweetens both the cake and meringue with a clean taste
- Eggs: add structure to the cake and make the meringue fluffy separated into yolks and whites
- Vanilla extract: deepens the background notes opt for pure extract if possible
- Almond extract: delivers a bold nutty aroma look for pure almond extract for best results
- Sour cream: keeps the cake moist and balances sweetness full-fat works best
- All-purpose flour: forms the cake’s body choose unbleached for a softer result
- Baking powder: lifts the cake for a light texture check yours is fresh for a proper rise
- Salt: balances sweetness in both the cake and meringue use fine kosher or sea salt
- Cream of tartar: helps stabilize the meringue for tall billowy peaks
- Sliced almonds: finish the cake with crunch and aroma choose fresh pre-toasted for extra flavor if you like
- Powdered sugar: adds an elegant dusting to the cooled cake sift well for the prettiest finish
Step-by-Step Instructions
- Prepare the Pan:
- Line a tall eight-inch cake or springform pan with parchment paper leaving extra to help you lift the cake out easily Grease sides and bottom well This step keeps your cake and meringue from sticking
- Make the Cake Batter:
- Beat the softened butter and sugar in a large bowl until fluffy and light in color This aerates the mixture for a tender crumb Add in eggs vanilla extract almond extract and sour cream beating until evenly incorporated The sour cream should disappear into the batter
- Add Dry Ingredients:
- Dump flour baking powder and salt directly into the bowl Beat just until everything is combined and the mixture looks smooth and thick The batter should be spreadable and uniform
- Bake the Cake Base:
- Transfer the thick batter to your prepared pan Spread evenly with an offset spatula Bake at three hundred fifty degrees for fifteen to eighteen minutes The surface should puff and just start turning gold
- Make the Meringue:
- While the cake bakes whip egg whites in a clean bowl until foamy Add cream of tartar and continue whipping to stiff peaks Slowly rain in sugar as you whip The mixture will become glossy and firm Add salt and almond extract right at the end Keep whipping until you see medium to soft peaks that stay when you lift the whisk
- Top With Meringue and Almonds:
- Gently spread the meringue across the baked cake base aiming for full coverage Top with an even layer of sliced almonds for crunch
- Final Bake:
- Return the pan to the oven for about thirty minutes The meringue should puff up and take on a toasted color Cool the cake completely in the pan then dust the surface with powdered sugar using a mesh sifter for a snowy finish
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Almond extract is my favorite part of this recipe It creates that signature marzipan aroma that fills the whole house My little niece would always sneak almonds off the baked top when no one was watching so now I sprinkle a few extra just for her
Storage Tips
To keep the meringue crisp store the cake uncovered at room temperature for the first day After that cover loosely with foil or a cake dome If you need to store it longer refrigerate but expect the meringue to soften a bit Leftovers can also be frozen in slices wrapped in parchment then foil Place on the counter for a few hours to defrost before serving
Ingredient Substitutions
Greek yogurt can stand in for sour cream in a pinch Just use the same amount If you want a less pronounced almond flavor use equal parts almond and vanilla extract For nut allergies leave off the sliced almonds and try a sprinkle of toasted coconut instead
Serving Suggestions
A slice of almond meringue cake is perfect on its own or served with a handful of fresh raspberries For extra decadence add a dollop of softly whipped cream It also makes a beautiful centerpiece on a dessert table during holidays or spring celebrations
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A Bit of History
Almond meringue cakes have roots across Europe from Swedish Toscakaka to Hungarian Rigo Jancsi The airy meringue celebrates simple ingredients while the almonds recall old world pastries My family’s version was inspired by Scandinavian bakeries I used to visit as a child
Frequently Asked Questions
- → How do I get a stable meringue topping?
Beat egg whites until foamy, add cream of tartar, then gradually add sugar until soft peaks form and the mixture is glossy and thick.
- → Can I use vanilla extract instead of almond?
Vanilla can be used, but almond extract provides the signature nutty flavor that shines in this cake.
- → Why use a tall cake pan?
A tall pan gives the meringue space to puff up while baking, preventing overflow and ensuring a beautiful rise.
- → How can I tell when the cake is done?
The base should be golden and set before adding meringue; after baking further, the meringue will be lightly toasted.
- → Is it best served fresh or can it be made ahead?
This cake can be made ahead, but is best enjoyed fresh when the meringue maintains its delicate texture.
- → Are sliced almonds necessary on top?
Sliced almonds add crunch and visual appeal, but you can omit them or substitute with other nuts if desired.