Best 5 Traditional Swedish Almond Cake Slices Recipes

SWEDISH ALMOND CAKE

Steps:

• This cake is traditionally made in a Rehrucken/Almond Cake Loaf Pan. If you don't have one you can double the recipe and bake it in a bundt cake pan instead. Whichever pan you are using prepare it by coating the pan with cooking spray.
• Preheat the oven to 350 F.
• Melt butter in the microwave.
• Beat together sugar, milk, egg, and almond extract,
• Stir the baking powder and flour into the milk mixture.
• Mix in melted butter until thoroughly combined.
• Fill the prepared pan with cake batter.
• Bake the cake at 350° for 40-50 minutes or until toothpick inserted comes out clean.
• Set the cake pan on a rack to completely cool. Do not try to remove the cake while it is warm as it might crack. When cooled, place pan upside down and tap. Sides can be loosened with a silicone or wooden tool. Don't use metal since it can scratch the pan.
• Decorate the cake by sprinkling powdered sugar on top along with slivered almonds. You could also top it with fresh berries, sprinkles, whipped cream or ice cream.

CARAMEL ALMOND CAKE (TOSCATåRTA)

Steps:

• Cake: Preheat the oven to 325 F. In the bowl of a stand mixer fitted with a paddle attachment, mix almond paste and butter on low speed, 1 minute. Meanwhile, crack the eggs into a small bowl. Turn mixer up to medium and add the eggs one at a time to the almond paste mixture. Allow each egg to completely incorporate into the batter, about 30 seconds, before adding the next one; this will ensure a smooth batter. Slowly add flour and continue mixing just to incorporate, 10-15 seconds.
• Prepare a springform pan with nonstick spray. Line the bottom with parchment paper and spray the parchment paper (this will prevent the cake from sticking). Pour batter into the pan, spreading it evenly across the bottom. Parbake until lightly golden, 10 minutes.
• Caramel topping: While cake is in the oven, add ½ cup cream, sugar, glucose, and butter to a small saucepan. Bring to a boil over high heat and cook undisturbed until caramel is light brown and registers 244 F on a kitchen thermometer, 4-5 minutes. Remove from heat and stir in almonds to combine. As you stir, avoid scraping up any browned caramel that may be sticking to the bottom of the pan.
• Remove cake from the oven; it will be gooey and not fully cooked. Carefully pour the warm caramel onto the cake; spread evenly. Return to the oven; bake until the caramel is golden brown and bubbly, 10 minutes.
• Remove cake from oven and let cool, 10-15 minutes. The top will firm up as it cools. Remove cake from pan by running a knife around the edge, then remove the sides from the base. (Keep the cake on the base for serving.) While the cake is cooling, whip cream for serving: Place remaining 1 cup heavy cream in a bowl and whisk until soft peaks form, 30 seconds. Slice cooled cake into wedges and serve with whipped cream.

SIMPLE SWEDISH ALMOND CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour the cake pan or spray with nonstick baking spray. Place prepared pan on a rimmed baking sheet.
• 2. Whisk flour, baking powder and salt in a medium bowl. Set aside.
• 3. In a large bowl, whisk together sugar, egg, almond extract and milk. Add flour mixture and whisk until mixed well. Add butter and mix until fully combined.
• 4. Pour batter into prepared pan. Place cookie sheet with pan on top into the oven. Bake for 35-45 minutes or until edges are golden brown and toothpick inserted into center comes out clean.
• 5. Let cake rest in the pan for 10 minutes before inverting onto a serving tray. Allow the cake to cool to room temperature. Sprinkle with powdered sugar if desired and serve.

SWEDISH ALMOND CAKE

Steps:

• Make the cake: Center a rack in the oven, and heat it to 350 degrees. Butter a 9-inch springform pan (using solid, unmelted butter), and dust the interior with flour; tap out the excess. Place the pan on a baking sheet lined with parchment paper or a silicone baking mat.
• In a medium bowl, whisk together the flour, baking powder and salt.
• Working with a mixer (use a paddle attachment, if you have one), beat the sugar and eggs together on medium-high speed until the mixture is light and slightly thickened, about 3 minutes. Reduce the speed to medium, and gradually add the melted butter, followed by the milk and vanilla. (I like to pour the ingredients down the side of the bowl as the mixer is working.) Mix until the batter is smooth; it will have a lovely sheen. Decrease the speed to low, and gradually add the dry ingredients. When the flour mixture is almost fully incorporated, finish blending by stirring with a spatula. Scrape the batter into the prepared pan.
• Slide the cake into the oven, and set your timer for 30 minutes.
• As soon as the timer dings, start the topping (leaving the cake in the oven): In a medium saucepan, mix together all the topping ingredients. Place over medium-high heat and, stirring constantly, cook until you see a couple of bubbles around the edges. Lower the heat to medium, and cook, stirring nonstop, for 3 minutes. The mixture will thicken a little, and your spatula will leave tracks as you stir. Remove the pan from the heat.
• Immediately take the cake out of the oven (leaving the oven on), and carefully pour the topping over the cake, nudging it gently with a spatula to cover the cake completely.
• Return the cake to the oven, and bake for an additional 15 minutes (total baking time is about 50 minutes) or until the topping, which will bubble and seethe, is a beautiful golden brown and a tester inserted into the center of the cake comes out clean. Transfer the baking sheet to a rack, and cool for 5 minutes. Carefully work a table knife between the side of the pan and the cake, gently pushing the cake away from the side (it's a delicate job because the sticky topping isn't yet set). Remove the sides of the pan, and let the cake come to room temperature on the base. When you're ready to serve, lift the cake off the springform base and onto a platter.

TOSCAKAKA / TOSCA CAKE (SWEDISH ALMOND CAKE)

Steps:

• For Cake:.
• Beat eggs, sugar and vanilla until light and fluffy.
• Sift 1 cup plus 1 tablespoons of flour with baking powder and salt.
• Stir in flour mixture alternately with cream, stir until well blended.
• Add melted butter or margarine, blend until smooth.
• Butter a pie plate and sprinkle with fine, dry breadcrumbs or flour; coat well. Spoon batter into 9" pie plate. Bake at 325 degrees for 30 minutes or until middle of cake is firm.
• For Almond Sugar Topping:.
• Combine almonds with remaining ingredients in a small saucepan. Heat, stirring until mixture begins to bubble.
• Remove from heat and stir briskly a few times.
• Spread top of cake very gently with Topping.
• Turn up heat to 375 degrees, return cake to oven and bake 5-10 minutes longer, with a cookie sheet under the pan to prevent the bottom of cake from getting overdone. bake cake until topping is brown and bubbly.