King Oscar's torte (Serves 12 – 14)
A favorite of the Swedish King Oscar II who reigned as king from Sept. 18 1872 until his death Dec. 8, 1907. He was preceded by Karl XV

1-1/2 cup (150g) ground almonds
1-1/3 cup (3 dl) granulated sugar
5 egg whites
4 egg yolks
1/2 cup (1 dl) whipping cream
1/2 cup (1 dl) granulated sugar
1/4 teaspoon salt
2 sticks (225g) unsalted butter, softened
2 tablespoons toasted almond slices


Preheat the oven to 350˚F (175˚C)
On parchment paper, draw two or three 10-inch diameter circles. Grease and flour the circles and place on a baking sheet.

1. Cakes: Combine the ground almonds and sugar in a bowl. Separate eggs. You will need 4 egg yolks for later. Beat egg whites with a mixer until stiff peaks form. Gently fold in the almond mixture. Spread the mixture evenly over the circles. Bake for 15 - 20 minutes. Let cool for 5 minutes before you remove the layers from the paper and let them cool on a rack.

2. Butter cream: Lightly whisk egg yolks in a bowl set over a pot of simmering water. Whisk in cream, granulated sugar, and salt, whisking constantly until it thickens - test by letting it coat the back of a spoon. Do not allow to boil or the egg yolks will scramble. Remove from heat, and let it completely cool.
Melt butter (do not let it color), and stir into the egg-yolk mixture.
Place one of the meringue layers on a cake stand or serving plate, and spread a third of the butter cream over each meringue layer, creating a tårta! The top layer is the buttercream.

3. Garnish: Toast the almond slices in a heavy dry (un-greased) skillet. Stir often over medium heat until golden brown. Garnish with the toasted almond slices. Place cool and don’t be hungry as you make this cake: This royal tårta is actually best after a day’s rest.