Norwegian Almond Cake

Photo by Robert P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the almond cake:

  • 6

    large egg whites at room temperature, from large eggs, reserve the egg yolk for cream

  • 11

    ounces sugar

  • 11

    ounces almonds flour, do not use food processor to cut almonds

  • 1/2

    teaspoons baking powder

  • 2/3

    tablespoon potato starch

  • For the yolk cream:

  • 6

    large egg yolks

  • 1 1/4

    cups cream heavy

  • 5 1/2

    ounces sugar

  • 2

    teaspoons vanilla extract

  • 5 1/2

    ounces butter, unsalted

Directions

To make the almond cake: Preheat oven to 350 F degree. Whip egg whites with an electric mixter until fluffy, 5 to 7 minutes., Add sugar slowly, gently fold in the dry ingredients. Pour the dry ingredients into a well greased and floured 9.5-inch cake pan. Bake on the lower rack for 25 minutes. To make the Yolk Cream: In a saucepan combine egg yolks, heavy cream, sugar and vanilla extract. Bring to a boil, stir constantly until the cream thickened. do not use high heat. Remove from the heat and stir in butter until melted. Let cream cool. The original cake is done now, just transfer cake on a plate and pour the cold yolks cream over.. but I like to cut the cake in 2 layers and combine 1 cup wipped cream and 1/3 of the yolk cream, then spread evenly between the two layers of the cake, and the rest I pipe on top of the cake as decoration.

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