A dense Norwegian almond cake with the most delicious thick custard topping (which you need to prepare in advance). It's definitely worth the effort!
I've often wonder if people post recipes giving the incorrect proportions of the ingredients just for jollies. In any case, the ingredients as listed make for a terrible result. - 27 Nov 2013
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. The custard topping really sets it off, but be careful to stir constantly to avoid it burning on the bottom. Got rave reviews from the family - my husband wouldn't stop eating it!! Although a little time consuming I'll definitely make again...YUMMM! - 08 Feb 2005 (Review from Allrecipes US | Canada)
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. I think I will just use a saucepan next time. I used almond meal instead of chopped almonds. It gave the cake a smoother texture. I sifted the meal once and as well the confectioners' sugar. I also lowered the temp of my oven to 375 degrees F; 400 degrees F in my opinion is too hot. - 11 Jan 2012 (Review from Allrecipes US | Canada)