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Swedish Visiting Cake Recipe

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4.2 from 15 reviews

Swedish Visiting Cake is a delightful almond-flavored cake featuring a tender, buttery base topped with a crunchy almond meringue. Elegant yet simple to make, this cake offers a beautiful contrast between the soft interior and crisp almond topping. Perfect for afternoon tea or special gatherings, it’s traditionally dusted with confectioner’s sugar and pairs wonderfully with whipped cream and fresh berries.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Swedish

Ingredients

Topping

  • 3 large egg whites
  • 1 cup confectioner’s sugar
  • 1/4 tsp almond extract
  • 1 1/2 cups sliced almonds

Cake Base

  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup all purpose flour
  • 1/2 cup unsalted butter, melted and cooled

For Serving

  • Confectioner’s sugar for dusting
  • Optional: whipped cream and fresh berries

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Butter a 9×9 inch baking pan and line it with parchment paper for easy removal and neater slicing.
  2. Make the Topping: In a medium bowl, lightly break up the egg whites with a fork. Add the almond extract and confectioner’s sugar. Gently blend the ingredients, which will look lumpy. Carefully fold in the sliced almonds without breaking them. Set aside.
  3. Mix Cake Base: In a large bowl, whisk the granulated sugar, eggs, almond extract, vanilla extract, and salt until the mixture is pale and slightly thickened—this should take a few minutes and some effort.
  4. Incorporate Flour and Butter: Using a silicone spatula, fold the all-purpose flour into the egg mixture until combined. Then fold in the melted and cooled butter until the batter becomes smooth and homogenous.
  5. Assemble the Cake: Pour the batter into the prepared baking pan. Evenly distribute the almond topping over the batter by dropping small bits with your fingers and smoothing it out with an offset spatula to the edges and corners.
  6. Bake: Place the pan in the center of the oven and bake for 28-32 minutes until the top is golden and a toothpick inserted in the center comes out clean or with only a few moist crumbs. Avoid overbaking to prevent dryness.
  7. Cool: Let the cake cool in the pan for about 15-20 minutes. Lift it out using the parchment paper and transfer it to a wire rack to cool completely.
  8. Serve: Generously dust the cooled cake with confectioner’s sugar. For extra indulgence, serve it with whipped cream and fresh berries.

Notes

  • Use parchment paper to ensure easy removal and cleaner slices.
  • Do not overbake; the center can be slightly soft but not wet.
  • Save the egg yolks for another recipe to avoid waste.
  • This cake keeps well for 1-2 days stored in an airtight container at room temperature.
  • Feel free to add a sprinkle of cinnamon to the cake batter for a warm spice note.

Find it online: https://cheftinaskitchen.com/swedish-visiting-cake-recipe/