Ellen Svinhufvud Cake
Ellen Svinhufvud Cake is a traditional Finnish layered cake featuring almond meringue layers and a rich coffee buttercream filling. Finished with powdered sugar and toasted almond slices, it is an elegant cake that has remained popular in Finland for generations.
Equipment
- stand mixer or hand mixer
- Mixing bowls
- Saucepan
- baking sheets
- Parchment paper
- offset spatula or palette knife
- cooling rack
Ingredients
Cake Layers
- 150 g almond flour 1½ cups
- 200 g powdered sugar 1⅔ cups
- 5 large egg whites
Coffee Almond Filling
- 300 g (10.6 oz or 1⅓ cups) butter softened
- 4 tbsp sugar
- 1,5 dl (2/3 cup) heavy cream
- 1,5 dl (2/3 cup) strong coffee
- 100 g (3.5 oz) almond flour 1 cup
Decoration
- powdered sugar
- 100 g (3.5 oz) sliced almonds
Instructions
- Preheat the oven to 125°C (350°F).
- Beat the egg whites and powdered sugar until stiff and glossy. Continue whipping for 10 minutes more.
- Gently fold in the almond flour until evenly combined.
- Divide the batter into four equal portions and spread each portion into a rectangle of roughly the same size on parchment-lined baking sheets.
- Bake for about 1,5 hours, or until the layers are lightly golden.
- Allow the cake layers to cool completely.
- Spread the sliced almonds on a baking sheet and toast them in the oven for a few minutes until lightly golden. Remove and allow to cool.
Make the Filling
- In a small saucepan, bring the cream and sugar to a gentle boil.
- Remove from the heat and stir in the coffee. Allow the coffee mixture to cool to room temperature.
- Beat the softened butter until light and fluffy.
- Gradually add the coffee mixture while beating continuously.
- Mix in the almond flour until fully incorporated.
Assemble the Cake
- Carefully peel the cake layers from the parchment paper.
- Place the first layer on a serving platter and spread a thin layer of filling on top.
- Repeat for the remaining cake layers.
- Spread the remaining filling over the top and sides of the cake.
- Dust the cake generously with powdered sugar.
- Decorate the top and sides with the toasted almond slices.
- Chill the cake for at least 1 hour before serving.
Notes
Traditionally, the filling is often made with chopped almonds. Almond flour creates a smoother filling while keeping the rich almond flavour.
The cake can be prepared a day ahead and refrigerated overnight.
Toasting the almond slices enhances their flavour and adds a pleasant crunch.
Allow the cake to sit at room temperature for 15–20 minutes before serving for the best texture.
The cake can be prepared a day ahead and refrigerated overnight.
Toasting the almond slices enhances their flavour and adds a pleasant crunch.
Allow the cake to sit at room temperature for 15–20 minutes before serving for the best texture.