A Norwegian Favorite: Gooey Almond Meringue Cake
This Almond Meringue Cake is one of my absolute favorite cakes—because first of all, I love meringue, I love almonds, and the combination of the two, baked to perfection, is simply amazing.
This recipe is very special to me because my mom used to bake it as a crust for ice cream cakes, and I’ve continued that tradition because it’s just too good not to! But don’t think of it as just an ice cream cake base—you can top it with anything you love.
What makes this cake so great is that it’s naturally gluten-free and incredibly versatile. While I love using it for ice cream cakes, I also layer it with whipped Custard buttercream and Daim Candy or even dark chocolate mousse. The combination of textures and flavors is absolutely perfect.
Another great thing about this cake? You can pop it in the freezer for up to 3 months, so you always have it ready for your next celebration or party.
I always make it with whole almonds, skin on, which adds an extra depth of flavor, along with a touch of fine sea salt to enhance the taste.
This is truly one of those beloved Norwegian treats—simple, elegant, and absolutely irresistible. If you try it, I just know you’re going to love it!
Before you start
To read the full recipe, please subscribe!
