Tuesday, August 20, 2019


These Swedish visiting cake bars have a smooth layer of almond cake topped with toasted almond meringue topping. These bars are quick, simple and really delicious!


Swedish Visiting Cake Bars |

Today’s put up is additional specific simply due to the fact I’m baking for a cause. I’m partnering with OXO to aid Cookies for Kids’ Cancer. We’re offering you with delicious recipes (like those Swedish visiting cake bars) in hopes that they'll encourage you to host your very own Cookies for Kids’ Cancer bake sale.

This non-profit employer was based through NULL OXO workers that have been impressed through their son’s struggle with pediatric cancer. Like always, OXO is donating $100 to Cookies for Kids’ Cancer for every weblog put up that's dedicated to this crusade throughout the primary week of September, which occurs to be Childhood Cancer Awareness Month. How cool is that?!

Swedish Visiting Cake Bars |

When we have been given the recipes to decide on from, I knew this one could be an enormous hit at our house. We love cake and we LOVE something almond. These bars have a thick cake base and a crunchy meringue topping.

Not in simple terms are the insanely simple to make (15 minutes is all you need), but they seem and style such as you spend all day on them.

The first factor you’ll do when making those bars is whisk collectively the meringue topping. Unlike regular meringue, all you ought to do is whisk the powdered sugar, egg whites and almonds together. No beating involved. The OXO Balloon Whisk is considered one of my favorites- I own three now (and a few in their silicone coated ones) and they're the best! They can get in all the nooks and crannies they usually hang their form nicely over time. Once that’s whisked together, permit it sit and do its thing.

Then in a stand mixer or an enormous bowl with a hand-held mixer, combine the sugar, eggs, salt and extracts. The combination of vanilla and almond extract provides those bars their wonderful, distinctive flavor. They style *almost* like marzipan. Swoon. ?

Swedish Visiting Cake Bars

Next, you’ll want to degree out the flour. For this selected recipe I used my OXO 5lb Food Scale. I adore it simply due to the fact it’s light, simple to shop and finest of all, it has a pull out display. That method I can learn the screen when I’m weighing issues in an enormous bowl or cake pan.

Swedish Visiting Cake Bars |

Fold within the flour, then the melted butter and pour suitable into a lined heavy responsibility 9-inch non-stick baking pan. Smooth into an even layer after which pour the topping over top.

You’ll want to closely unfold it so that it totally covers the cake batter. I tried to be neat and used a spatula at first, but I discovered utilizing my palms was method additional effective. Either method works. ?

Swedish Visiting Cake Bars |

Bake the bars for about 30 minutes. You can take away them from the oven OR you'll be able to broil the higher like I did to get the meringue smart and crisp. It introduced so a lot taste and nuttiness to the bars.

Let the cool on a wire rack earlier than removal them from the pan. I gave them a smart 10 minutes simply due to the fact I’m at all times tremendous apprehensive about them splitting or breaking throughout the transfer. P.S. this non-stick baking rack is a recreation changer. It’s of course designed as a cooling rack, but it’s non-stick and sits perfectly on a half sheet pan so that you'll be able to bake or oven-fry with it. Making fowl tenders and bacon is a breeze. ?

Swedish Visiting Cake Bars |

Once the bars have cooled you'll be able to filth them with powdered sugar and cut them into bars or triangles. They could be huge with contemporary raspberries and vanilla bean ice cream, don’t you think?!

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I’m partnering with OXO and Cookies for Kids’ Cancer to deliver you today’s recipe. All critiques are my own. Thank you for assisting me work with corporations I love!

Swedish Visiting Cake Bars

These Swedish visiting cake bars have a smooth layer of almond cake topped with toasted almond meringue topping. These bars are quick, simple and really delicious!

4.8 Stars (19 Reviews)


 1 c. (120 grams) confectioners’ sugar
 3 giant egg whites
 1 1/2 c. (150 grams) sliced almonds, blanched or unblanched
 3/4 c. (150 grams) sugar
 2 giant eggs, at room temperature
 1/4 tsp. advantageous sea salt
 1 1/2 tsp. natural vanilla extract
 1/4 tsp. natural almond extract
 1 c. (136 grams) all-purpose flour
 1 stick (8 tbsp.; four ounces; 113 grams) unsalted butter, melted and cooled
 Confectioners’ sugar, for dusting (optional)


Center a rack within the oven and preheat it to 350 stages F. Lightly butter a 9-inch sq. baking pan and line it with parchment paper.

To make the topping: Put the sugar in a medium bowl and pour over the egg whites. Using your palms or a fork, blend till the sugar is moistened. If there are lumps, ignore them. Toss within the almonds and stir them round till they’re coated with the sugared whites. Set apart whereas you make the batter.

Working in an enormous bowl, whisk the sugar, eggs and salt collectively till the combination lightens in shade and thickens a little, about 2 minutes. Whisk within the vanilla and almond extracts. Switch to a bendy spatula and gently stir within the flour. When the flour is totally incorporated, step by step fold within the melted butter. You’ll have a thick batter with a pretty sheen. Scrape it into the pan and use the spatula to work the batter into the corners. The layer may be very thin.

Give the topping one other stir, or a run-through along with your fingers, and switch it out onto the batter. Use a spatula or your palms to unfold the almonds calmly over the mixture, making certain to get nuts into the corners too.

Bake for 28 to 32 minutes, or till a tester inserted into the middle of the cake comes out blank or with simply a couple of crumbs caught to it. The meringue topping may be faded golden brown. If you’d like a deeper shade at the topping, run it underneath the broiler till you get the shade of gold you love best.

Transfer the pan to a rack and permit relaxation for 5 minutes, then run a knife round the rims of the cake and unmold it onto the rack. Very gently peel away the parchment and invert the cake onto one other rack to cool to room temperature.

Transfer the cake to a slicing board and, utilizing a long, thin knife, slice it into nine 3-inch squares. For smaller portions, cut every sq. into NULL triangles. If you’d like, you'll be able to filth the bars with confectioners’ sugar simply earlier than you serve them.source