I LOVE this dessert. It’s actually called Swedish Snacking Cake, a go-to recipe for the Scandinavians to serve when visitors stop by. It is heavenly with coffee or tea and gives guests the feeling that you’ve spent quite a bit of energy and time on it. It’s rather sophisticated looking and tasting. The truth? It takes 15 minutes to prepare. The other truth? The meringue doesn’t require any electric mixer or beating of egg whites. All you have to do is stir the egg whites with powdered sugar and sliced almonds and it does the job for you in the oven.
The result is a wonderfully thick, soft, almond-y cake base. Like a frangipane sponge really. And the topping is a crisp almond meringue. The two textures and flavors pair perfectly together.
I’m already looking forward to the next time I make this. I’ll bake it for my close friend, Hanna, who happens to be Swedish! I already know it’ll pass the test. It’s DELICIOUS. If you’re convinced that everything is better with meringue then take a little look at these recipes too: Mocha Almond Egg-White Cookies (GF) and Tarte au Citron Meringuée.