Almond Meringue Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
2.5 g fine salt
02 -
5 g baking powder
03 -
125 g all-purpose flour
04 -
60 g sour cream
05 -
5 ml almond extract
06 -
2.5 ml vanilla extract
07 -
2 large eggs
08 -
150 g granulated sugar
09 -
115 g unsalted butter, softened
→ Almond Meringue
10 -
20–30 g powdered sugar, for dusting
11 -
24 g sliced almonds
12 -
5 ml almond extract
13 -
1.25 g fine salt
14 -
150 g granulated sugar
15 -
2.5 ml cream of tartar
16 -
3 large egg whites
# Instructions:
01 -
Let the cake sit in the pan until it’s totally cool. Pop it out gently and slide onto your plate. Dust a bunch of powdered sugar over the top by shaking it through a small mesh strainer. Now just slice and serve up.
02 -
Put the pan back in and cook for another half hour. You want the meringue to puff and get a light golden color on top.
03 -
Take your cake out for a second. Spread the meringue right on top, then toss on the sliced almonds.
04 -
Start whipping the eggs just until they’re foamy. Add the cream of tartar, then beat until stiff peaks stand up on the whisk. Slowly add in the sugar. Once you see the meringue looking glossy, dump in the salt and almond extract. You should get soft, shiny peaks.
05 -
Scoop all the cake mixture into your ready pan and smooth it out. Bake for about 15–18 minutes so it’s puffed and a bit golden.
06 -
Grab a big bowl. Beat together the soft butter and sugar until light and airy. Crack in the eggs and add the almond and vanilla extracts plus sour cream. Mix well. Toss in the flour, baking powder, and salt. Don’t overbeat, just get everything combined and thick.
07 -
Set your oven to 175°C. Line a tall 20 cm pan using parchment with some over the edges, and smear a bit of grease on the sides for good measure.
# Notes:
01 -
Using a deep pan helps keep the meringue from spilling over as it rises during baking.
02 -
You'll notice the cake batter's thick—once the flour goes in, just mix gently and don't work it too hard.
03 -
Drizzling the sugar in while whipping the meringue makes it extra fluffy and stable.