Norwegian Family Recipes
Norwegian Almond Cake
One of our favourite desserts is the Norwegian Almond Cake – not too sweet, gluten free and it has a delicious topping of butter cream, toasted flaked almonds and fresh raspberries.
I hope you enjoy it as much as we do!
Norwegian Almond Cake
- 4 egg whites
- 50 grams white sugar
- 150 grams almond meal
- 1 cup toasted almond flakes
Custard Cream Topping
- 6 egg yolks
- 125 grams sugar
- 1 tsp vanilla sugar or essence
- 150 ml fresh pouring cream
- 175 grams butter (room tempered)
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Place the egg whites in a large bowl, reserving the egg yolks for later use. Beat the whites until stiff.
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Gently fold the sugar and almond meal through the stiffened egg whites.
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Grease a 9 inch/24 cm springform cake pan (you can also line the bottom of the pan with baking paper) and pour in the batter.
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Bake at 350° F/180° C for 25 – 30 minutes. Let it cool completely in the pan before trying to remove it, otherwise the cake may not pull away from the sides as easily.
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For the cream topping place all ingredients in a small saucepan and cook on medium heat, stirring constantly until it comes to the boil and thickens.
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When at room temperature add butter to the custard cream and beat by hand with wooden spoon until combined and smooth.
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When cake has cooled spread custard cream over the top and decorate with toasted, flaked almonds.
Vaersegod!! (Va sha gu) which means Bon Appetit in Norwegian 🙂