These Swedish visiting cake bars are so easy to make that they don’t even require a hand mixer! The bars have a great vanilla almond flavor. The topping is an almond meringue made with egg whites, powdered sugar, and slivered almonds.
OXO provided product to use in this post. I was not compensated. As always, all opinions are my own.
Swedish Visiting Cake Bars
When I got the email to team up with OXO for Cookies for Kids’ Cancer I knew I had to jump on it. I love the products and I love supporting great causes like Cookies for Kids’ Cancer. It’s a win-win.
These Swedish visiting bars are a recipe from Dorie Greenspan. She said to use sliced almonds, but I didn’t have any on hand and I really wanted to use up the slivered almonds I had stashed in the freezer. They did the job and look rather nice too.
Whisk that Swedish Visiting Cake Bars Recipe
What I love about this Swedish visiting cake recipe is that I do not need a hand mixer or a stand mixer. I’ve said it probably a hundred times, but to me, it’s a relief to not have to get out a mixer.
Whisk the sugar, eggs, and salt together for 2 minutes until it becomes pale yellow and thickens up. I used a balloon whisk to get the job done.
Weighing the Swedish visiting cake bar ingredients
I have to admit that I don’t love weighing ingredients. I did, however, weigh the flour to make sure that the recipe came out just as it was supposed to. Recipes can definitely come out differently depending on how you measure your flour. I used this 5 lb. scale with a pull out display.
I always scoop my flour and then sweep off the top with a butter knife so it’s flush with the measuring cup. I don’t sift my flour every time I want to measure it out. When doing this, it’s important not to pack flour into the measuring cup like you would brown sugar.
The batter is thick and needs to be spread with a spatula. You’ll need a 9-inch square pan and the batter will be pretty thin once it’s evenly distributed. The pan was non-stick, but I used parchment paper and a coat of cooking spray to make sure it pops out of the pan. I take drastic measures to avoid any bars or cakes being cut in my pans.
Almond Meringue Topping
This almond meringue topping kind of clumps and isn’t exactly easy to spread on the cake batter. Dorie recommends using your fingers but I wasn’t about that when making this. I ended up using a spoon and just spooned it out to make sure every spot was covered including the corners.
To make the almond meringue topping, whisk together powdered sugar and egg whites just until the sugar is moistened. You can also use your fingers to stir it instead of the whisk. Toss in the almonds and make sure they’re coated well with the sugar and egg white mixture.
After the bars are baked, the top is shiny and the almonds become golden brown. After the bars have cooled completely, use the parchment paper as handles to pull the bars out.
If you feel inspired to host your own Cookies for Kids’ Cancer bake sale, you can register your event online. If you mark that you were inspired by OXO when you register, they’ll match proceeds from your bake sale up to their annual commitment.
How to make Dorie Greenspan’s Swedish Visiting Cake Bars
Swedish Visiting Cake Bars
almond meringue topping
- 1 cup powdered sugar
- 3 large egg whites
- 1½ cups slivered almonds
- Preheat it to 350 degrees. Line a 9-inch square baking pan with parchment paper and spray with nonstick cooking spray.
- In a medium bowl, add sugar and egg whites. Whisk just until the sugar is moistened. If there are lumps, ignore them.
- Toss in the almonds and stir them around until they’re coated with the sugared whites. Set aside.
- In a large bowl, add the sugar, eggs, and salt. Whisk until the mixture lightens in color and thickens a little, about 2 minutes.
- Whisk in the vanilla and almond extracts.
- Add the four and gently stir with spatula. When the flour is fully incorporated, fold in the melted butter. You’ll have a thick batter.
- Scrape the batter into the prepared pan and use the spatula to work the batter into the corners. The layer will be very thin.
- Give the topping another stir. Use a spoon to spread the almonds evenly over the mixture, making sure to get nuts into the corners too.
- Bake for 28 to 32 minutes, or until a toothpick comes out clean or with only a few crumbs stuck to it.
- Transfer the pan to a rack and let rest for 5 minutes, then run a knife around the edges of the cake and unmold it onto the rack. Very gently peel away the parchment and invert the cake onto another rack to cool to room temperature.
- Let the bars cool completely. Use the parchment paper to pull the cooled bars out of the pan. Slice it into nine 3-inch squares.
This is a sponsored post written by me on behalf of OXO.
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