Norwegian Almond Cake

Norwegian Almond Cake

16
TIGERDYR 2

"A light almond cake with a rich custard topping. Not a pretty cake, but never met a person who didn't like it. However, be careful - not all the ingredients are good for the waistline."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 d 2 h 10 m servings 514 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 514 kcal
  • 26%
  • Fat:
  • 36.1 g
  • 56%
  • Carbs:
  • 41.7g
  • 13%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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. Stir in the heavy cream. Cook and stir until the mixture is very thick: a few drops dribbled onto the surface should be visible. Remove from heat, and stir in the butter until completely incorporated. Place a sheet of plastic wrap directly on the surface, and refrigerate overnight.
  2. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan.
  3. In a glass or metal bowl, whip egg whites with an electric mixer until it is able to hold a firm peak. In a separate bowl, stir together the ground almonds, baking powder, and confectioners' sugar. 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. Pour the batter into the prepared pan.
  4. Bake for 30 minutes in the preheated oven, until the top of the cake springs back when pressed lightly. Cool cake, then remove from the pan. Spread the glaze on top, and serve.

Footnotes

  • Editor's Note:
  • Be sure you are using gluten-free baking powder if you're concerned about gluten sensitivity.

Reviews

16
  1. 19 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

OH MY GOD!! This recipe is just like my Norwegian grandmother used to make it. She used to call it "Sukse Kake". Have been looking for a similar recipe for years but didn't find it until now. Th...

Most helpful critical review

Sadly, this cake didn't turn out really well for me - I followed the recipe, but the bottom was not cooked at all! I also thought that the cake was a little coarse - this may have been a mistake...

OH MY GOD!! This recipe is just like my Norwegian grandmother used to make it. She used to call it "Sukse Kake". Have been looking for a similar recipe for years but didn't find it until now. Th...

Excellent!!!! I am questioning the amount of butter to use for the custard. My custard was just a little too loose for me, but the taste was great. I did use a bain marie to make the custard....

This is the same recipe that my Norwegian grandmother made, we have always called it almond torte. One difference is that we used grated dark chocolate to cover the top which made it prettier, I...

OMG! The smell in my kitchen is heavenly! I can't wait 'til it cools enough to eat! My husband and I taste-tested the cake batter and custard because we couldn't wait until the cake is assembled...

This was so tasty.....mmmmmmm...the only problem was the egg yolk mixture didn't thicken in a water bath so i poured everything into a pan and it turned out perfect!!!! Thank you!!

Great cake. I've been looking for a gluten free, reallllly good cake recipe to make for my friend. Thanks

This cake is AWESOME. I had high hopes for it after I sample the still warm custard topping but the finished product more that surpassed my expectations. This will definitely be among future hol...

Very good! And, actually, I thought it was very pretty - very presentable. I tried this recipe because my sister visited Norway recently and told me about how popular desserts are after meals...

This is SOO good! We were eating the custard topping the day before, immediatly after cooking. Everything was really great but the cake got very very slightly burned. 25 minutes is probably enou...