Norwegians have a strong penchant for including almonds or various nuts in their cakes and desserts. They love using them in recipes like “kransekekake cookies,” “Suksesterte,” and even ice cream cakes.
Incorporating almonds or other nuts into this recipe is a game-changer, as it adds a burst of flavor that makes the meringue crust absolutely delectable and moist, giving it a unique and delightful texture.
This gooey Almond Meringue Cake is a quintessential Norwegian dessert that also happens to be gluten-free. It’s a go-to almond cake in Norway, and it’s frequently used as the base for ice cream cakes, resulting in a chewy and gooey treat, especially when topped with ice cream and frozen!
This cake, which I learned from my Norwegian mom and have enjoyed since I was a little girl, is a perfect match for ice cream cakes and pairs beautifully with fresh fruit mousse cakes or chocolate mousse.
When Norwegians whip up this almond cake, they typically use whole almonds with their skins on. These skins bring an extra layer of flavor and an incredible texture to the mix. Additionally, almond flour contributes to a moist texture and imparts a rich, buttery flavor to the cake.
If Norwegians want to switch things up, they can easily swap out almonds for hazelnuts, pecans, or walnuts, all of which make excellent alternatives.
Enjoy!
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