This princely cake of Norway is iconic because it combines a tender pastry base with a subtle sweet filling.
The traditional filling is a paste made with almonds, egg whites and sugar. Butter is an addition. Whole eggs are a variation. The paste can be enhanced with cardamon and vanilla. Fruit is also an addition.
The traditional base is made with baking powder, butter, eggs, flour and sugar.
A lattice work occasionally decorates the top of the cake.
This is the basic recipe.
- 150 g almonds, ground
- 150 g icing sugar
- 2 egg whites
Combine ground almonds and icing sugar, fold in the two egg whites. Put in fridge for several hours. This is the almond paste.
- 175 g pastry flour
- 125 g butter, softened
- 100 g strong white wheat flour
- 3 egg whites
- 80 g brown sugar
- 8 g baking powder
Beat brown sugar into the butter, stir in the three egg whites, baking powder and sieved flours. Knead into a smooth ball. Leave for an hour.
- 30 g almonds, whole, blanched, skinned, halved for topping
- 1 egg, beaten, for glazing
- Icing sugar, for dusting
- 22-25 cm diameter flan tin
Preheat oven to 180°C.
Place the dough in the bottom of the cake tin, push it across the base and up the sides with a one centimeter overlap above the rim.
Spoon almond paste on top of the dough, wash with egg, top with almond pieces.
Bake for 40 minutes.
Dress with icing sugar.