Swedish Visiting Cake Bar Recipe
These Swedish touring cake bars are so easy to make, they don't even need a hand mixer! The bars have a great almond vanilla flavor. The filling is an almond meringue made from egg whites, powdered sugar and slivered almonds.
FOR THE TOPPING:
- 1 C. confectionery sugar
- 3 large egg whites
- 1 1/2 tsp. slivered almonds, blanched or unbleached
- 3/4 tsp. sugar
- 1/4 tsp. 1/2 tsp fine sea salt
- 2 large eggs - at room temperature
- 1/4 tsp. 1/4 tsp pure almond extract
- 1 C. all purpose flour
- 1 1/2 tsp. Pure vanilla extract
- 1 stick - unsalted butter, melted and cooled
- Confectionery sugar - for sprinkling (optional)
First, center a rack in the oven and preheat it to 350 degrees F. Lightly butter a 9-inch square pan and line it with parchment paper.
Then, to make the filling: Place the sugar in a medium bowl and pour over the egg whites. Using your fingers or a fork, stir until the sugar is moistened. If there are any bumps, ignore them. Add the almonds and mix them until coated with sweet whites. Set aside while you make the dough.
In a large bowl, whisk the sugar, eggs and salt together until the mixture clears up and thickens a little, about 2 minutes. Stir in the vanilla and almond extracts. Use a flexible spatula and gently incorporate the flour. When the flour is completely incorporated, gradually incorporate the melted butter. You will have a thick paste with a nice shine. Scrape it into the pan and use the spatula to work the dough into the corners. The layer will be very thin.
Stir the filling again, or run it with your fingers, and flip it over the dough. Use a spatula or your fingers to distribute the almonds evenly over the mixture, making sure that the nuts are in the corners as well.
Bake for 28 to 32 minutes, or until a toothpick inserted in the center of the cake comes out clean or with only a few crumbs stuck on it. The meringue filling will be pale golden brown. If you want a darker color on the garnish, run it under the grill until you get the golden shade you prefer.
Transfer the pan to a wire rack and let stand 5 minutes, then run a knife around the edges of the cake and unmold it on the wire rack. Very gently peel off the parchment paper and turn the cake over on another rack to cool to room temperature.
Transfer the cake to a cutting board and, using a long, thin knife, slice it into nine 3-inch squares. For smaller portions, cut each square into two triangles. If you wish, you can dust the bars with icing sugar just before serving. Happy Cooking Time.