Hi! I’m Cassandre, and today on Caramel Loafing, we’re making a beloved Swedish dessert that’s gluten-free, nutty, and delightfully nostalgic: Swedish Almond Cream Cake (also known as Mandeltårta).
This IKEA-style Mandeltårta might sound unfamiliar at first, but if you've ever dined at the IKEA restaurant, chances are you’ve spotted this iconic triangle-shaped cake topped with buttery vanilla custard cream and a chewy almond meringue layer. Unlike sponge cake, this version is made entirely with almond flour and egg whites, giving it a satisfyingly chewy bite and rich nutty aroma. Best of all, it’s completely flourless and naturally gluten-free, making it a perfect treat for anyone avoiding gluten.
Though it looks intricate, this Swedish almond cream cake is made up of simple steps, each one beginner-friendly and ideal for a weekend baking project!
Love almond-based desserts? You might also enjoy:
Our buttery Snowball Cookies, nutty and chewy Dacquoise, viral Honey Castella Pancakes from “The Solitary Gourmet,” gooey NYC-Style Chocolate Lava Cookies, and classic British Apple Crumble.
Swedish Almond Cream Cake (Mandeltårta) Recipe
Ingredients
Yield: 4–5 servings (makes one 16–18 cm / 6.3–7 in round cake)
- 3 fresh eggs
- Pinch of salt
- 132 g (4.7 oz) sugar (72 g for the cake, 60 g for the custard)
- 120 g (4.2 oz) almond flour
- 40 g (1.4 oz) sliced almonds (for garnish)
- 120 ml (4 fl oz) heavy cream
- 90 g (3.2 oz) unsalted butter, softened
- 2 g (0.07 oz) vanilla extract
Use our Nutrition Calculator to view calories and nutrition for this recipe.
Instructions
- Start with the custard: In a saucepan, combine the cream and 60 g (2.1 oz) of sugar. Heat over medium-low until the sugar dissolves, then remove from heat.
- Separate the egg yolks and whites. Set the whites aside. Lightly beat the yolks and stir them into the cream mixture. Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens into a custard.
- Transfer the custard to a bowl, cover with plastic wrap pressed directly on the surface, and refrigerate for 1 hour.
- Make the almond meringue base: In a clean mixing bowl, add the egg whites and a pinch of salt. Beat on low speed until foamy. Gradually add the remaining 72 g (2.5 oz) of sugar in three additions, increasing to medium-high speed until soft peaks form.
- Fold the almond flour into the meringue in three additions, gently folding until no dry spots remain.
- Trace a 16 cm (6.3 in) circle on a piece of A4 paper and place it under a baking mat on a sheet pan.
- Transfer the almond batter into a piping bag fitted with a 1 cm round tip. Pipe two equal circles within the traced outline, then gently smooth the surface.
- Bake at 170°C (338°F) for 18–20 minutes. Remove the paper stencil before baking. Let the cakes cool completely.
- In a mixing bowl, beat the softened butter until pale and fluffy. Add the chilled custard and continue beating on low speed until smooth and fully incorporated.
- Toast the sliced almonds in a dry skillet over low heat until golden. Spread out on parchment paper to cool.
- Assemble the cake: Place one almond layer on parchment, spread a generous layer of custard cream, top with the second almond layer, and cover the top and sides with more cream.
- Sprinkle toasted almond slices on top. Refrigerate the cake for at least 2 hours before serving.
Watch the full step-by-step video: Swedish Almond Cream Cake (Mandeltårta)