Tag: Almond Paste Recipe

Legendary Dishes | Fyrstekake (Prince cake)

NORWAY

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.

Paste

  • 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.

Base Dough

  • 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.

Finish

  • 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.