If anyone asks me what my favorite cake is, it’s this one! She’s a little messy but still elegant, and absolutely perfect for summer. Definitely try my almond version for midsummer or just to catch those general sunny vibes. If you’re ever hosting a summer dinner, make this for dessert, everyone will go back for another slice, trust me.
In Sweden, it goes by a few different names: Pinocchiotårta, Sommartårta, or Herrgårdstårta. Whatever you call it, it’s a summer must. 💛
The almond cake layer:
- 4 egg yolks
- 50 g room temp butter
- 3 tbsp sunflower oil
- 1/2 dl | 1/4 cup milk
- 1 dl | 1/2 cup sugar
- 1 tsp vanilla
- 1,5 dl | 3/4 cup flour
- 50 g almond paste ( marzipan/ mandelmassa), shred the almond paste with a grater
- 1,5 tsp baking powder
Almond meringue:
- 4 egg whites
- 1,85 dl | 3/4 + 2 tbsp sugar
- 2 dl | 1 cup almond flour
- almond shavings to sprinkle on before baking
Topping:
- 5 dl l 2 1/2 cup Light whipped heavy cream
- 2 tsp vanilla
- 1 tsp cardamom
- A bunch of strawberries, blueberries and flowers
Directions
- Start by making the first layer, the almond cake. Combine the butter, oil and sugar until pale and fluffy.
- Add the yolks one at a time, then add the milk and continue to mix.
- Then add the vanilla, baking powder and flour.
- When fully combined add the shredded almond paste.
- Set aside and make the meringue, whip the egg whites in a thoroughly cleaned metal bowl.
- Add the sugar one tbsp at a time, until stiff peaks.
- Lastly add the almond flour and gently fold in.
- Now assemble the cake by pouring the almond cake in a form, then pour the meringue on top and gently smooth over to cover the entire cake.
- Bake on 175c for 350 f.
- Take out the cake and let cool completely, cut it into two pieces.
- Whip the heavy cream until soft peaks and add some cardamom and vanilla.
- Assemble the cake by piping heavy cream on one of the layers , then placing the other one on top.
- Decorate with more heavy cream, lots of berries, flowers and powdered sugar. Devour!!