Swedish Visiting Cake Bars
These Swedish visiting cake bars have a great vanilla almond flavor. The topping is an almond meringue made with egg whites, powdered sugar, and slivered almonds.
Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings 9 bars
almond meringue topping
- 1 cup powdered sugar
- 3 large egg whites
- 1½ cups slivered almonds
- ¾ cup granulated sugar
- 2 large eggs room temperature
- ¼ tsp. salt
- 1½ tsp. vanilla extract
- ¼ tsp. almond extract
- 1 cup all-purpose flour
- 1/2 cup unsalted butter melted and cooled
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.
Calories: 382kcal | Carbohydrates: 44g | Protein: 7g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 85mg | Potassium: 171mg | Fiber: 2g | Sugar: 30g | Vitamin A: 370IU | Calcium: 58mg | Iron: 1.5mg