Almondy Cake (Ikea Copycat)
User Reviews
5
Almondy Cake (Ikea Copycat)
Description
This Almondy Cake recipe recreates a popular Ikea dessert with a base of almond flour folded into whipped egg whites beaten with cream of tartar and sugar to form a light meringue cake. The batter is divided evenly into two round pans and baked until lightly golden and set.
The topping, called golden cream, is a custard-like mixture of egg yolks, granulated sugar, sea salt, milk powder, vanilla extract, and melted butter combined with warmed heavy cream. This custard is prepared by whisking the yolk mixture while incorporating the warm cream, creating a rich, velvety cream.
The finished cake consists of the two almond meringue layers with the golden cream filling or topping, garnished with toasted almond flakes for a nutty crunch and visual appeal. The interplay between the airy almond cake and the rich golden cream gives the dessert contrasting textures and flavors that are restrained yet satisfying.
Ingredients
For the almond cake:
- 3 egg white
- ¼ teaspoon cream of tartar or lemon juice
- 150 g almond flour
- 70 g granulated sugar
For the golden cream:
- 3 egg yolk
- 50 g granulated sugar
- ¼ teaspoon salt sea salt
- 15 g milk powder dry
- 1 teaspoon vanilla extract
- 100 ml heavy whipping cream
- 15 g butter salted
For garnish:
- ¼ - ½ C almond toasted 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 Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 62mg | 3% |
| Potassium | 43mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 184IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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