Almond Meringue Layer Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
115 g unsalted butter, softened
02 -
150 g granulated sugar
03 -
2 large eggs
04 -
2.5 ml vanilla extract
05 -
5 ml almond extract
06 -
60 g sour cream
07 -
125 g all-purpose flour
08 -
5 g baking powder
09 -
2.5 g fine salt
→ Almond Meringue
10 -
3 large egg whites
11 -
2.5 ml cream of tartar
12 -
150 g granulated sugar
13 -
1.25 g fine salt
14 -
5 ml almond extract
15 -
24 g sliced almonds
16 -
20–30 g powdered sugar, for dusting
# Instructions:
01 -
Preheat oven to 175°C. Grease a tall 20 cm springform or cake pan and line with parchment, allowing extra overhang for easy removal.
02 -
In a large mixing bowl, beat softened butter and granulated sugar until pale and fluffy. Incorporate eggs, vanilla extract, almond extract, and sour cream until well combined. Add flour, baking powder, and salt. Beat until a thick, smooth batter forms.
03 -
Evenly spread batter into prepared pan. Bake for 15–18 minutes, until cake is puffed and lightly golden.
04 -
While cake bakes, whisk egg whites until foamy. Add cream of tartar, then continue beating until stiff peaks form. Gradually add sugar, then beat in salt and almond extract. The meringue should be glossy with medium-soft peaks.
05 -
Remove cake briefly from oven. Evenly spread meringue on top. Scatter sliced almonds over meringue.
06 -
Return pan to oven and bake for an additional 30 minutes, until the meringue is puffy and lightly toasted.
07 -
Allow cake to cool completely in the pan. Remove and transfer to a serving plate. Dust generously with powdered sugar through a fine mesh sifter before serving.
# Notes:
01 -
A tall pan is essential to accommodate the expanding meringue during baking.
02 -
Thick cake batter is typical; do not overmix after flour is added.
03 -
Gradually incorporating sugar into the meringue ensures optimal texture and structure.