Mandelsnitter are one of the first cakes to disappear from the coffee table. A soft butter cake base with fresh lemon zest is topped with a chewy, golden layer of flaked almonds cooked in butter, sugar and cream – the classic Tosca topping, here with a hint of ginger and cinnamon. When you make Mandelsnitter in the air fryer, a small square tin in the basket handles the whole bake, and the big oven gets a day off.
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The secret is in the order. The base is pre-baked first so that it can carry the topping, and afterwards the almond layer gets a short spell at slightly higher heat, until it bubbles and turns golden. There are no apples or other fruit filling, so this is a completely different cake from an apple cake with an almond top – just a soft cake base, a chewy almond layer and warm spices, cut into bars or squares for your coffee.
Estimated reading time: 4 minutes
Table of Contents
Why I love Mandelsnitter in the air fryer
Mandelsnitter are everyday luxury without any fuss. The base is a perfectly ordinary butter cake batter of butter, sugar, eggs and flour, but the finely grated lemon zest makes it fresh and cuts through the sweetness of the topping. On top sits the almond layer, chewy in the middle and lightly caramelised towards the edges, while cinnamon and ginger give a warm undertone that most people only notice on the second bite.
I bake them in the air fryer because the cake only fills a tin of about 18 x 18 cm. There is no sense in heating up the whole oven for such a small cake, and the air fryer is ready much faster.
The difference between an air fryer and an oven
In a regular oven the cake sits further from the heating element, and the top takes colour more slowly. In the air fryer the heat sits close above the tin and the air circulates vigorously, so the almond layer quickly turns golden and bubbling. That means you need to keep an eye on it for the last few minutes. The base, on the other hand, benefits from the slightly lower temperature during pre-baking, so it bakes through without getting too dark at the edges.
My kitchen test of Mandelsnitter
I baked the Mandelsnitter in my Cosori Dual Blaze, which has heating elements both above and below in its single basket, so the cake gets heat from both sides. I pre-baked the base at 160 °C for 15 minutes, until the surface was firm and the edges lightly golden, and I turned the tin half a turn after 10 minutes. Then the hot almond mixture went on, and the cake got 8 minutes at 170 °C, until the almond layer was bubbling and had a deep, golden colour.
The whole process takes 103 minutes, but most of it is waiting time: 20 minutes of preparation, 23 minutes in the air fryer and an hour of cooling. The cooling is not up for negotiation. I cut a test piece while the cake was still warm, and the almond layer slid out over the edge. Once the cake was completely cold, the slices stood sharp and neat.
Always pre-bake the base before the almond mixture goes on. A raw butter cake batter cannot carry the heavy almond layer, and the topping then sinks into the cake instead of settling as a chewy, golden cover.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The most common mistake is pouring the almond mixture onto a raw base. The batter cannot carry the topping, the almonds sink, and you end up with a doughy middle instead of two distinct layers. So pre-bake the base until the surface is firm, and spread the mixture gently with a wooden spoon so the base is not pressed down. The second mistake is leaving the cake to its own devices at the end. The heat comes close to the top, and the flaked almonds quickly go from golden to too dark, so check on the cake a couple of times during the last few minutes. The third mistake is impatience: if you cut the cake while it is warm, the almond layer slides and the slices come out uneven. Let it cool completely, and use a sharp knife dipped in hot water.
How to serve Mandelsnitter
The cake makes about 16 squares or 12 bars, and they suit many occasions:
- With the afternoon coffee or a cup of tea
- On the cake table alongside biscuits and other baked goods
- Lightly warmed with a dollop of whipped cream as a quick dessert
- In the coffee basket for a trip to the woods or in a packed lunch
Storage and reheating
The Mandelsnitter keep for up to 3 days in an airtight container at room temperature. They taste best at room temperature, but if you want them warm, you can give them 2-3 minutes in the air fryer at 150 °C. The cake can also be frozen for up to 2 months. Thaw the pieces at room temperature for about 1 hour. I like to freeze half, so there is always something ready when unexpected guests turn up.
Mandelsnitter may be a small cake, but they make a big impression: a soft lemon base, a chewy almond layer and a scent of cinnamon that fills the whole kitchen. Pre-bake the base, keep an eye on the top for the last few minutes, and let the cake cool completely – then they turn out right every time.
FAQ
Raw butter cake batter is too soft to carry the almond mixture. When the base has been pre-baked at 160 °C for 15 minutes and is firm on the surface, the almond layer stays on top instead of sinking into the batter.
Recipe
Mandelsnitter in the Air Fryer
Cooking Guide
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Airfryer size
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Recommended equipment
- 1 Air fryer
- 1 Square pan - about 18 x 18 cm
- 1 Parchment paper
- 1 Kitchen scale
- 1 Mixing bowl
- 1 Electric mixer
- 1 Fine grater
- 1 Dough scraper
- 1 Small saucepan
- 1 Wooden spoon
- 1 Cooling rack
- 1 Sharp knife
Shopping list
Ingredients
How to make it
Butter cake base
- Preheat the air fryer to 160 °C fan.
- Beat 100 g butter and 100 g sugar with an electric whisk for 3-4 minutes, until light and fluffy.
- Add 2 eggs one at a time, and beat well after each egg.
- Spoon the batter into the lined tin, and smooth it out evenly with the dough scraper, right into the corners.
Pre-baking in the air fryer
- Place the tin in the basket, and pre-bake the base at 160 °C for 15 minutes, until it is firm on the surface and lightly golden at the edges. Turn the tin half a turn after 10 minutes so the base bakes evenly. The base must be pre-baked, otherwise the almond topping will sink into the batter.
Almond topping
- Melt 50 g butter in a small saucepan over medium heat while the base is baking.
- Add 50 g sugar, 2 tbsp whipping cream, 0.5 tsp ground ginger and 0.5 tsp cinnamon.
- Bring the mixture to the boil, stirring with a wooden spoon, and let it simmer for 2-3 minutes, until the sugar has dissolved and the mixture is glossy and slightly thickened.
- Take the saucepan off the heat, and stir in 75 g flaked almonds until all the flakes are coated with the mixture.
Final baking in the air fryer
- Pull out the basket, and cover the pre-baked base with the hot almond mixture. Spread it gently with the wooden spoon so the base is not pressed down.
Cooling and serving
- Cut the cake into bars or squares with a sharp knife once it is completely cold, and serve the Mandelsnitter with coffee.
Our notes for the recipe
Always pre-bake the base before the almond mixture goes on – otherwise the batter is too soft to carry the topping, and the almond layer sinks. The heat in an air fryer comes from close above, so keep an eye on the almond layer for the last few minutes. Let the cake cool completely before you cut it: the almond layer is soft while it is warm, and it sets as it cools. A sharp knife dipped in hot water gives the neatest cuts. Variation:
Use orange zest instead of lemon zest, or replace some of the flaked almonds with coarsely chopped hazelnuts. Leave out the ginger if you prefer a more classic Tosca flavour. Serving:
Serve the Mandelsnitter with coffee or tea. They also go nicely on a cake table alongside biscuits. Portion size:
The cake makes about 16 squares or 12 bars, i.e. 3-4 pieces per portion. The tin must be able to stand flat in the basket. If you have a smaller air fryer, use a tin of about 15 x 15 cm; the base will be slightly taller, so pre-bake it 3-4 minutes longer.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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