Ingredients for Mondlukaka Icelandic Almond Cake Dessert
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- Eggs
- 1 teaspoon vanilla extract
- 1 cup sliced almonds
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup (or more to taste) strawberry jam
- Heavy Cream
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How to Make Mondlukaka Icelandic Almond Cake Dessert
- Preheat oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 4 large egg yolks one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract and 1 cup sliced almonds.
- In a separate bowl, sift together 2 ½ cups all-purpose flour and 2 teaspoons baking powder. Gradually add to the wet ingredients, mixing until just combined.
- In a clean bowl, beat 4 large egg whites until stiff peaks form.
- Gently fold the egg whites into the batter.
- Divide the batter evenly among three 8-inch round baking pans, which have been greased and floured.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should be golden brown.
- Let the cakes cool in the pans for 5 minutes before inverting them onto wire racks to cool completely.
- Once cooled, spread a generous layer of strawberry jam between each layer of cake.
- Top and frost the entire cake with swirls of whipped cream (approximately 2 cups).
- Serve immediately and enjoy! This cake keeps well, wrapped in aluminum foil (without filling and topping).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
158g
Fat
114g
Carbs
20g
