Norwegian Almond Cake
Serves: 4
Ewell Douglas
1 January 1970
Based on User reviews:
48
Spice
60
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 cup
White Sugar1 cup
Heavy Cream2 cup
Butter1.666667 cups
Sugar (confectioners')1 tsp
Baking PowderDirections:
1
In a saucepan over low heat, or in a metal bowl set over a pan of simmering water, whisk together the egg yolks and sugar
2
Stir in the heavy cream
3
Cook and stir until the mixture is very thick: a few drops dribbled onto the surface should be visible
4
Remove from heat, and stir in the butter until completely incorporated
5
Place a sheet of plastic wrap directly on the surface, and refrigerate overnight
6
Preheat the oven to 400 degrees F (200 degrees C)
7
Grease a 9-inch springform pan
8
In a glass or metal bowl, whip egg whites with an electric mixer until it is able to hold a firm peak
9
In a separate bowl, stir together the ground almonds, baking powder, and confectioners' sugar
10
Using a whisk or rubber spatula, fold 1/3 of the egg whites into the almond mixture to lighten; fold in the remaining egg whites until well blended
11
Pour the batter into the prepared pan
12
Bake for 30 minutes in the preheated oven, until the top of the cake springs back when pressed lightly
13
Cool cake, then remove from the pan
14
Spread the glaze on top, and serve