Almondy Cake (Ikea Copycat)
A copycat recipe for Ikea's Swedish Almondy cake -- gluten-free almond cake layered with a rich and sweet golden cream, covered with toasted almonds.
Servings 16
Calories 128kcal
Ingredients
For the almond cake:
- 3 egg whites
- ¼ teaspoon cream of tartar or lemon juice
- 150 g almond flour
- 70 g granulated sugar
For the golden cream:
- 3 egg yolks
- 50 g granulated sugar
- ¼ teaspoon sea salt
- 15 g dry milk powder
- 1 teaspoon vanilla extract
- 100 ml heavy whipping cream
- 15 g salted butter
For garnish:
- ¼ - ½ C toasted almond flakes
Instructions
Make the almond cake:
- Preheat oven to 350°F/177°C.
- Prepare 2 round 6" pans with parchment paper.
- Separate the egg whites from the egg yolks. (Transfer the egg yolks to a separate bowl and set aside).
- Place the egg whites into a stand mixer bowl fitted with a whisk attachment.
- Start the mixer and when the egg whites become foamy, add in the cream of tartar.
- Gradually add in the sugar and whip until stiff and shiny peaks.
- Dump the almond flour into the meringue and fold with a spatula until the almond flour is incorporated.
- Divide the mixture evenly into two round 6" pans lined with parchment paper.
- Bake at 350°F/177°C for 20-25 minutes, until lightly golden in colour.
- Remove from the oven and let cakes cool on a rack.
Make the golden cream:
- Similar to making a custard, whisk together the egg yolks, sugar, salt, milk powder and vanilla extract into a glass bowl.
- Warm heavy whipping cream in a small saucepan over medium heat.
- While whisking the egg yolk mixture, pour the warm cream into the egg yolks and transfer back into the saucepan.
- Continue to whisk over medium heat until the mixture thickens, about 8-10 minutes.
- Remove from heat and stir in 1 tablespoon of butter.
- Completely chill the cream mixture in the fridge for at least 6-8 hours.
- Pour the chilled cream and whip with a wire whisk (in a stand mixer) until lightens up a little. (Don't worry if the mixture doesn't completely whip up, we're just looking for it to be a little lighter).
Assemble:
- Slice the almond cake in half.
- Spread about ¼ C of whipped golden cream over the cake with an offset spatula.
- Place another layer of cake on top of the cream.
- Spread another layer of golden cream and cover the edges of the cake with the cream.
- Coat the top and sides of the cake with toasted almond flakes.
- Repeat with the second cake, unless making 1 x 4-layered 6" cake.
- Chill the cake in the freezer for at least 6-8 hours before serving.
- Serve from frozen.
Nutrition
Calories: 128kcal | Carbohydrates: 10g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 62mg | Potassium: 43mg | Fiber: 1g | Sugar: 8g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg