King Haakon's Cake (Konge Haakon's Kake)

By norsegal8

In Norwegian history there were seven kings and rulers named Haakon. The first was Haakon the Good, who grew up in England as a Christian and brought missionaries to Norway. He was followed by Haakon the Great, Haakon the Broad-Shouldered and so on down to Haakon VII, who died in 1957. The last Haakon commanded the people's devotion and probably is the one for whom this cake is named. It is a universally popular cake in Norway and is traditionally decorated with almond paste, King Haakon's initials and small Norwegian flags.

Ingredients

• FILLING:
• 6 eggs, separated
• 1 cup butter at room temperature
• 1 cup sugar
• 2 cups cake flour
• 1 teaspoon baking powder
• 1/2 cup milk
• 1 cup whipping cream
• 2 teaspoons cornstarch
• 3 tablespoons sugar
• 3 squares unsweetened chocolate
• 3 egg yolks
• ALMOND PASTE:
• 1 cup blanched almonds
• 2/3 cup powdered sugar
• 1 egg white
• FROSTING:
• 1 cup whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla

Preparation

Step 1

Butter a 10-inch springform pan and dust with flour. Preheat the oven to 350 degrees.

Separate the eggs and put the egg whites into a clean, dry bowl. With a hand mixer, beat until the whites are stiff but not dry. Set aside. In a large bowl, using the same mixer without washing the blades, cream the butter and sugar. Add the egg yolks and beat until light and lemon-colored.

Sift the flour and the baking powder together. Blend into the creamed mixture alternately with the milk and beat until smooth. Fold in the egg whites. Turn into the prepared pan and bake for 25 minutes or until the center of the cake spring backs when touched. Cool.

To prepare the filling, combine the cream, cornstarch, sugar and chocolate in a heavy saucepan. Stir over medium heat until the chocolate is melted and and the mixture has thickened. Beat the egg yolks in a small bowl and add a little of the chocolate mixture to them to temper. Stir until blended and return to the saucepan. Cook, stirring over low heat for 1 minute longer. Remove from the heat and chill.

To prepare the almond paste, place the almonds into a food processor with the steel blade in place and process until finely ground. Add the powdered sugar, mixing well, and blend in the egg whites until the mixture is dough-like. Place between sheets of plastic wrap, flatten out to make a 10-inch round, and smooth out the edges. Chill.

To assemble, split the cake into 3 layers. Spread the filling on the first and second layers and top with the third layer.

Remove the almond paste topping from the refrigerator. Peel off one piece of plastic wrap. Place over the cake with the plastic wrap up. Remove the second piece of plastic wrap.

Before serving, whip the cream and sweeten it with the powdered sugar; blend in the vanilla. Spread over the sides of the cake. Chill until ready to serve.