Moist, buttery cake is layered with a meringue almond topping in this simple yet decadent dessert. So easy to make, this wonderful sweet treat can be prepared, baked and served to visiting guests in no time at all. Welcome your guests by serving them this delicious homemade treat!
*Adapted from recipe by Dorie Greenspan
Center a rack in the oven. Preheat the oven to 350 F (177 C).
Lightly butter a 9-inch square baking pan and line it with parchment paper.
Transfer the confectioners' sugar into a medium bowl. Pour the egg whites over the sugar. Using a fork, mix until the sugar is moistened. (Lumps are normal and just leave them as they are.)
Add the sliced almonds and stir until they're coated with the sugared whites. Set aside for now.
In a large bowl, add the sugar, eggs and salt. Using a whisk, combine until the mixture lightens in color and thickens a bit, about 2 minutes.
Add the vanilla and almond extracts and whisk together.
Gradually add the all-purpose flour. Use a flexible spatula and gently combine together until the flour is incorporated.
Add the melted butter slowly to the batter while whisking gently. Combine until fully incorporated. (The batter should have a lovely sheen.)
Transfer the batter into the prepared baking pan. Use a spatula to spread the batter evenly into the pan making sure to push the batter into the corners. (The layer will be thin.)
Using a fork or your fingers, gently stir the topping one more time. Spread the topping evenly over the batter, making sure to cover the corners.
Transfer into the oven and bake for 28-32 minutes or until a toothpick inserted into the center of the cake comes out clean.
Set the oven to broil (500 F / 260 C) and bake for 3-4 minutes or until the top is a golden brown. (Leave the pan in the center rack position when broiling.)
Remove the cake pan from the oven and let rest on a cooling rack for 5 minutes.
Holding onto the parchment paper, carefully lift the cake from the pan and set down on the cooling rack.
Place another cooling rack on top of the cake and invert. Remove the parchment paper. Invert the cake onto the first cooling rack again. Let cool for 15-20 minutes.
Transfer the cake onto a cutting board. Using a long, thin knife, cut into nine 3-inch squares. Cut each square into 2 triangles for a total of 18 cake bars.
Before serving, dust the Swedish Visiting Cake Bars with confectioners' sugar.
Store the cake bars in an air-tight container at room temperature for up to 4-5 days.
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