Carlsbad Imperial Cakes
A luxurious Bohemian yeast pastry featuring a rich butter dough, apricot jam centers, and a towering 'snow' meringue crown.
Historical recipe
Modernised adaptation of an early 20th‑century source. Not independently tested by Attic Recipes. Quantities, temperatures, and food safety guidance have been updated for a contemporary kitchen — we cannot guarantee accuracy or results. Always follow current food safety guidelines for your region. If you have a health condition, allergy, or dietary requirement, consult a qualified professional before preparing this recipe.
By using this recipe you agree to our Terms of Service and Privacy Policy. Attic Recipes accepts no liability for any adverse outcome.
- Dairy
- Eggs
- Gluten
- Tree Nuts
Additional notes
-
Warning
This recipe features a thick meringue topping made with raw egg whites that bakes into a hard sugar crust. Because the conical shape makes internal temperature measurement impractical, ensure the cakes are baked for the full 20–25 minutes and the topping is visibly set and dry throughout. The safe threshold for egg-containing baked goods is 71°C (160°F).
Use commercially pasteurised egg whites when serving to pregnant women, children under 5, elderly individuals, or immunocompromised persons.
-
Caution
Contains tree nuts (almonds). Not suitable for those with a nut allergy. Almonds are present both in the topping and may be used as garnish — always declare to guests with nut allergies.
Omit the almonds entirely or replace with coarse sugar only. The recipe works well without them.
-
Note
Contains dairy (butter, milk), eggs, and gluten (flour). Commercial apricot jam may contain sulphites — check the label if sulphite sensitivity is a concern.
- 1
Activate the yeast: Mix the yeast with 4 tablespoons of lukewarm milk and 2 tablespoons of flour. Cover and leave in a warm spot until it bubbles and rises, about 10 minutes.
- 2
Prepare the dough: In a large bowl, cream the butter with 40g sugar and 4 egg yolks. Add the salt, remaining milk, and 450g flour. Incorporate the activated yeast mixture.
- 3
Knead: Beat the dough vigorously until it becomes smooth, elastic, and begins to pull away from the sides of the bowl. Cover with a clean cloth and let it rise in a warm place until doubled in size, approximately 1 hour.
- 4
Shape: Turn the dough onto a floured board. Roll it out to approximately 1.5–2cm thickness. Use a small glass or round cutter to stamp out circles.
- 5
Second rise: Place the rounds on a greased baking sheet. Let them rise again for 30 minutes.
- 6
Fill: Make a small indentation in the centre of each round. Fill with a dollop of apricot jam (about 1 heaped teaspoon). Brush the dough surrounding the jam with the beaten egg yolk.
- 7
Make the snow crown: Beat the 2 egg whites with 250g of sifted powdered sugar and a few drops of lemon juice. Continue whisking until the mixture is very thick and firm enough to hold stiff peaks. Pipe or spoon into a tall cone shape directly over the jam centre.
Tip Add the powdered sugar gradually — this produces a denser, more stable topping closer to royal icing than standard meringue, which is intentional. - 8
Bake: Sprinkle with chopped almonds and coarse sugar. Bake at 170°C / 150°C fan (340°F) for 20–25 minutes until the dough is golden and the meringue crown is set and lightly coloured.
Nutrition Information per 1 cake
Nutritional values are approximate estimates and may vary based on specific ingredients used, preparation methods, and portion sizes.
About This Recipe
These elegant buns from the Bohemian spa town of Carlsbad occupy a specific place in the Central European pastry tradition — somewhere between a rich yeast bun and a formal dessert. The architectural meringue crown, stiffened with an unusual quantity of powdered sugar, is the defining feature: it bakes into a firm, sweet shell over the apricot jam centre rather than the soft peaks of a standard meringue.
Why It Works
The high ratio of powdered sugar to egg white in the topping produces something closer to royal icing than meringue — it sets hard in the oven and holds its conical shape without collapsing. The dense butter-enriched dough beneath is sturdy enough to support the topping and absorbs the jam without becoming soggy during baking.
🔍 Kitchen Notes: The 4-Liter Question
Early printed household recipes occasionally contain measurement errors introduced during typesetting. In this recipe, the original text specifies a quantity of milk that would produce a thin, unpourable batter — inconsistent with a dough intended to be rolled and cut. A standard butter-to-flour ratio for this style of enriched yeast dough points to 200–250ml as the correct working quantity. The recipe has been adjusted accordingly, and the results confirm it: the dough rolls cleanly, holds its shape during the second rise, and bakes to a tender crumb.
A classic of early 20th century home cooking, preserved and adapted for the modern kitchen.
The Story Behind This Recipe
Historical Context
Originating from the famous Bohemian spa town of Carlsbad (Karlovy Vary), these cakes represent the pinnacle of Central European pastry tradition. The 'snow' topping is more of a sugar-heavy royal icing than a light meringue, designed to hold its architectural shape during the baking process.
Modern Kitchen Adaptation
To ensure the meringue cone does not collapse, add the powdered sugar gradually. If your jam is too thin it may boil over during baking — use a bake-stable jam or thick preserve for the best results. Because the topping bakes into a hard sugar crust, checking internal temperature with a thermometer is impractical; use pasteurised egg whites for vulnerable groups instead.
This recipe is an independent modern adaptation developed from historical sources in the public domain. It is provided for informational and educational purposes only and does not constitute professional dietary, nutritional, or medical advice. Food preparation involves inherent risks. The reader assumes full responsibility for safe food handling, ingredient sourcing, and adherence to current local food safety guidelines. The site operator accepts no liability for outcomes resulting from the preparation or consumption of this recipe.
One recipe.
Every week.
You Might Also Like
More recipes from the same category
Velvet Apple & Meringue Gratin
A decadent vintage dessert featuring apples slow-cooked in a butter-sugar syrup, topped with a cloud of lemon-scented meringue.
Baked Apricot and Rice Trumpet Pancakes
Delicate pancakes filled with creamy rice porridge and layered with rich apricot marmalade, baked in a sweet milk custard.
Cherries in a Bathrobe
Golden, crispy fried bunches of whole cherries encased in a light, fluffy egg-white batter. A whimsical early 20th-century dessert.