Swedish almond cake

Indulge in a slice of heaven with this scrumptious Swedish almond cake layered with cream patisserie filling! Perfect for any occasion, this delicate dessert is sure to impress.


• 1 1/2 cups almond flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 4 eggs
• 1 teaspoon almond extract
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt
• 2 cups whole milk
• 4 egg yolks
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1 cup toasted almond for topping


. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
. Add in the eggs, one at a time, mixing well after each addition. Stir in the almond extract.
. In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
. Allow the cake to cool completely before removing it from the pan.
. While the cake is cooling, prepare the cream patisserie filling. In a saucepan, heat the milk until steaming but not boiling.
. In a mixing bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and creamy.
. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent scrambling.
. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
. Remove from heat and stir in the vanilla extract. Transfer the cream patisserie to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator until cold.
. To assemble the cake, slice it horizontally into two layers. Spread the cream patisserie filling evenly over the bottom layer and place the top layer over it.
. Sprinkle the toasted sliced almonds evenly over the top of the cake, gently pressing them into the filling.

Refrigerate the cake for at least 1 hour before serving to allow the filling to set.

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