Almond cake with custard glaze

    1 hour 5 min

    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!

    41 people made this

    Serves: 10 

    • For the custard topping
    • 5 egg yolks
    • 125g caster sugar
    • 125ml double cream
    • 175g butter
    • For the almond cake
    • 5 egg whites
    • 200g icing sugar
    • 1 teaspoon baking powder
    • 200g finely chopped almonds

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. 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.
    2. Preheat the oven to 200 C / Gas 6. Grease a 23cm loose-bottomed or springform cake tin.
    3. 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.
    4. 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.

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    Reviews in English (19)


    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)