Almond Meringue Cake

This almond meringue cake is one of those treats that turns any get-together into something special. A cloud-like layer of toasted meringue sits on a soft almond cake, and you probably have everything you need right in your kitchen. Every time it lands on my table, people can’t stop talking about it—and little do they know how simple it is to make.

The first time I baked this for my mom, it became the thing everyone asked for every year. It’s light, melts in your mouth, and just right with a mug of coffee in the afternoon.

Irresistible Ingredients

• Powdered sugar: gives the surface a light snowy look; if you want it super smooth, sift it before using
• Sliced almonds: sprinkle on top for crunch and a sweet nutty aroma; toasted ones are extra good
• Cream of tartar: helps the egg whites stay tall and fluffy while you whip them
• Salt: adds balance so everything doesn't taste too sweet; fine kosher or sea salt works great
• Baking powder: lifts the cake so it’s never dense; make sure your can isn’t old
• All-purpose flour: forms the cake’s structure; unbleached makes it softer
• Sour cream: this keeps things moist and not too sweet; go for full-fat if you can
• Almond extract: gives a powerful nutty punch—pure is best for big flavor
• Vanilla extract: adds a warm background depth—pick pure if you can
• Eggs: you’ll use both parts for cake and meringue; yolks give richness, whites add lightness
• Granulated sugar: sweetens the batter and makes the meringue shiny and crisp
• Softened butter: gives a soft crumb and rich taste—using unsalted lets you control everything else

Easy Step-by-Step

Final Bake:

Pop the pan back in for about thirty minutes. You’ll know it’s done when the meringue looks toasty on top and puffy. Cool completely before you add a layer of powdered sugar with a sieve for that fresh snow vibe.

Top With Meringue and Almonds:

Carefully spread your meringue right over the hot cake. Try to fully cover it, then sprinkle on lots of crunchy almonds.

Make the Meringue:

While your cake bakes, start whipping the egg whites. When they’re foamy, add cream of tartar—keep whipping. Slowly add sugar and whip until it’s glossy with stiff peaks. Sea salt and a splash of almond extract go in last, right when the peaks are almost there.

Bake the Cake Base:

Move your thick batter into the prepped pan, smoothing the top. Bake at three-fifty for fifteen-ish minutes until it’s puffed up and just golden on top.

Add Dry Ingredients:

Now toss flour, baking powder, and salt into your bowl. Mix just to blend it all—you want the batter smooth and sturdy but don’t overdo it.

Make the Cake Batter:

Cream the softened butter and sugar until pale and almost fluffy. Mix in eggs, both extracts, and the sour cream—beat until it all comes together. No pockets of sour cream should be left.

Prepare the Pan:

Lay parchment in your tall eight-inch round or springform pan, with some hanging over to help you lift the cake later. Grease every part well so nothing sticks or rips.

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Almond extract is the best part for me. The marzipan smell just fills the house every time. Growing up, my niece would sneak some almonds off the top before anyone noticed, so now I toss a few more on just for her.

Storage Ideas

Leave your cake out (uncovered) on the counter for day one, so the meringue stays crispy. After that, use foil or a cake dome to loosely cover it. For longer storage, pop it in the fridge—just know the meringue might soften a bit. To freeze, wrap slices in parchment, then foil. Let them thaw at room temp for a few hours before you dig in.

Swaps That Work

All out of sour cream? Use plain Greek yogurt—they’re pretty similar. If almond flavor is too strong for you, split it half and half with vanilla. Got a nut allergy? Just leave off the almond slices and swap some toasted coconut on top.

Ways to Enjoy

Enjoy a slice plain, or go wild and top it with fresh raspberries. For extra fancy, add a scoop of whipped cream. It’s also just gorgeous right in the middle of your dessert spread for holidays or a spring lunch.

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A Little History

Versions of almond meringue cakes pop up all through Europe—think Swedish Toscakaka or the Hungarian Rigo Jancsi. The fluffy meringue highlights simple things like eggs, and the almond topping throws it back to pastries from way back. The one I make came from Scandinavian bakeries I loved as a kid.

Frequently Asked Questions

→ How can I keep my meringue thick and fluffy?

First whip the egg whites until they’re nice and bubbly, toss in cream of tartar, then add your sugar slowly. Stop when it’s shiny and forms soft peaks.

→ Can I swap almond extract for vanilla?

You can go with vanilla, but the almond extract gives it that classic nutty punch you really want here.

→ Why does my pan need to be tall?

Deep pans give meringue room to climb high in the oven. That keeps things from spilling and helps it rise up right.

→ What tells me it’s baked enough?

Once the cake base looks golden and firm, you’re good to add the meringue. Later, take it out when the meringue gets a bit toasted on top.

→ Should I make it right before eating or earlier?

You can bake it ahead, but if you want that soft, airy meringue, serve it soon after making.

→ Do I have to put almonds on top?

They add a great crunch and look, but you can skip them or switch for any nut you’ve got around.