Norwegian Almond Cake

Jul 3, 2024
by Audie Prohaska
- 4.3 / 5 ( 29 Ratings)
19 Likes

PREP TIME

15 mins
COOK TIME

45 mins
TOTAL TIME

9 hrs
SERVING

10 People
VIEWS

88

Indulge in the ethereal delight of this Norwegian Almond Cake, a symphony of delicate almond sponge crowned with a velvety, rich custard. A guaranteed crowd-pleaser, this cake elevates any occasion with its exquisite texture and comforting flavors.

Ingridients

Adjust Servings

5 egg yolks

⅔ cup white sugar

½ cup heavy cream

⅔ cup butter, softened

5 egg whites

1 ⅔ cups confectioners' sugar

1 teaspoon baking powder

2 cups almond meal

Nutrition

Carbohydrate

42 g
Cholesterol

151 mg
Fiber

4 g
Protein

11 g
Saturated Fat

13 g
Sodium

173 mg
Sugar

36 g
Fat

36 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Prepare the Custard Topping: In a saucepan or heatproof bowl set over simmering water, whisk together the egg yolks and sugar until pale and slightly thickened. (5 minutes)

02

Step

Gently stir in the heavy cream and continue cooking, stirring constantly, until the mixture becomes very thick and coats the back of a spoon. (8-10 minutes)

03

Step

Remove from heat and whisk in the softened butter until fully incorporated and smooth.

04

Step

Press a sheet of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate overnight to allow the flavors to meld and the custard to firm up.

05

Step

Preheat and Prepare: Preheat oven to 400°F (200°C). Grease a 9-inch springform pan to ensure easy release.

06

Step

Create the Almond Sponge: In a clean, dry glass or metal bowl, whip the egg whites with an electric mixer until stiff peaks form. This creates the light and airy texture of the cake. (3-5 minutes)

07

Step

In a separate bowl, combine the almond meal, confectioners' sugar, and baking powder. This ensures even distribution of the dry ingredients.

08

Step

Gently fold one-third of the whipped egg whites into the almond mixture to lighten it. Then, carefully fold in the remaining egg whites, being mindful not to deflate the mixture. (5 minutes)

09

Step

Bake: Pour the batter into the prepared springform pan and spread evenly.

10

Step

Bake in the preheated oven until the top of the cake springs back lightly when pressed and a toothpick inserted into the center comes out clean. (25-30 minutes)

11

Step

Cool and Serve: Allow the cake to cool completely in the pan before removing it. Once cooled, gently release the cake from the springform pan.

12

Step

Spread the chilled custard topping evenly over the cake. Slice and serve, savoring the delicate almond flavor and the rich, creamy custard.

For an extra touch of flavor, add a teaspoon of almond extract to the cake batter.
Ensure the butter is softened for the custard to achieve a smooth and luxurious texture.
The custard topping can be made up to 2 days in advance and stored in the refrigerator.
Garnish with toasted almonds or a dusting of confectioners' sugar for an elegant presentation.

Audie Prohaska

Written by

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