About this recipe: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!
For the custard topping
5 egg yolks
125g caster sugar
125ml double cream
For the almond cake
5 egg whites
200g icing sugar
1 teaspoon baking powder
200g finely chopped almonds
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Method Prep:20min › Cook:45min › Ready in:1hr5min
To make the custard topping: 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 double cream. Cook and stir until the mixture is very thick. Remove from the heat; stir in the butter. Cover with clingfilm and chill overnight.
Preheat the oven to 200 C / Gas 6. Grease a 23cm loose-bottomed or springform cake tin.
In a glass or metal bowl, whip egg whites with an electric mixer until stiff peaks form. In a separate bowl, stir together the almonds, baking powder and icing sugar. Fold into the egg whites until well blended. Pour the batter into the prepared tin.
Bake for 30 minutes in the preheated oven, until the top of the cake springs back when pressed. Cool cake, then remove from the tin. Spread the cold custard on top, and serve.