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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.
Course Dessert
Cuisine Swedish
Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 50 minutes
Servings 16
Calories 128kcal
Author Michelle | Sift & Simmer

Ingredients

For the almond cake:

  • 3 egg whites
  • ¼ tsp 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 tsp sea salt
  • 15 g dry milk powder
  • 1 tsp 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 Tbsp 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