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About this recipe:
This recipe was given to me by our Norwegian au pair, Uni. It is a bit rich but delicious. It is super simple cake to whip up in no time - made in the microwave - and benefits from a lush custard topping.
200g ground almonds
5 egg whites, whisked stiffly
300g icing sugar
For the topping
150 to 300ml (1/4 to 1/2 pint) milk
1 knob butter
4 tablespoons icing sugar
5 egg yolks
20 min › Cook:
6 min › Ready in:
For the cake: Fold in together the almonds, stiffly whisked egg whites and sugar.
Put in a prepared non-metallic sandwich tin and cook in the microwave for 6 minutes on full power.
To make the custard covering: Mix together the sugar and egg yolks. Warm the milk to body temperature and stir into the egg mixture.
Return to a rinsed out saucepan and cook gently until the mixture thickens. Do not boil.
When cool, spread over the cake.
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