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Swedish almond cake with almond layers and vanilla custard
Almond and vanilla Swedish cake recipe

Swedish Almond Cake with Vanilla Custard (IKEA Style)

Author: Flavelo
Recipes Cakes and Desserts
A homemade version of the beloved furniture store classic. This cake is naturally gluten-free (check your baking powder!), made with almond flour instead of wheat. The base is a 'dacquoise' style meringue with almonds: crispy on the outside, chewy on the inside. The rich, buttery custard made from egg yolks perfectly complements the nutty flavor.
🕒 Prep Time 45 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 8 servings
🔥 Calories 400 kcal
🌍 Cuisine Swedish

Ingredients

Equipment Needed

  • 2 flat cake pans or baking sheets lined with parchment paper
  • Whisk or electric mixer
  • Saucepan for the custard
  • Spatula

Allergen Information

⚠️ Tree Nuts (Almonds)
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Preheat your oven to 350°F (175°C). Draw two 8-inch circles on parchment paper placed on baking sheets.

Tip: The almond batter is sticky; parchment paper is mandatory!
2 ✓

Whip the egg whites with the granulated sugar until stiff peaks form. It's ready when the meringue stands up straight on the whisk.

Tip: Whipping changes the protein structure, trapping tiny air bubbles (denaturation).
3 ✓

Gently fold the almond flour into the meringue with a spatula. Do not overmix!

Tip: Almonds contain oil, which destroys foam. Overmixing causes the batter to deflate and become rubbery.
4 ✓

Divide the batter between the two circles, smooth the tops, and bake for 20-25 minutes until golden brown. Let cool completely.

Tip: The layers are fragile when warm but firm up as they cool.
5 ✓

For the custard, whisk the egg yolks, heavy cream, and confectioners' sugar in a saucepan. Cook over medium heat, stirring constantly, until thickened (do not boil!).

Tip: If it boils, the eggs will scramble. Heat only until it coats the back of a spoon (nappe consistency).
6 ✓

Remove from heat and whisk in the cold butter cubes and vanilla until melted and glossy. Chill the cream.

Tip: The butter emulsifies the custard, making it silky and stable.
7 ✓

Spread the cream between the layers and over the sides. Cover with toasted sliced almonds.

Tip: Toasting the almonds releases essential oils for a much more intense flavor.

Recipe FAQ

Why did my layers go flat?
Egg white meringue is sensitive to fat. If the almonds were oily or you overmixed the batter, the air escaped. Fold gently!

Ingredients

  • 2 cups Almond Flour (approx. 7 oz)
  • 6 large Egg Whites
  • 3/4 cup Granulated Sugar
  • 1 1/4 cups Heavy Cream
  • 10 tbsp Unsalted Butter (cold, cubed)
  • 6 large Egg Yolks
  • 1/2 cup Confectioners' Sugar
  • 1 tsp Vanilla Extract
  • 1/2 cup Sliced Almonds (toasted)