Heavenly Norwegian Almond Cream Cake

Heavenly Norwegian Almond Cream Cake

Ingredients:

• • For the Cream Layer:
    • • 2 eggs
      • 100g sugar
      • 50g starch

     

    • • 500ml milk
      • 100g butter
      • 5g vanilla sugar

     

  • For the Cake Layer:
    • • 100g butter
      • 100g sugar

     

    • • 4 eggs
      • 50ml milk
      • 150g flour

     

    • • A pinch of salt
      • 1 teaspoon baking powder
      • 200g sugar

     

    • 100g almond flakes
    • 250g mascarpone

Directions:

1. 1. Prepare the Cream Layer:
      • • In a mixing bowl, beat 2 eggs and 100g sugar until smooth.
        • Add 50g starch and mix well.

       

      • • In a saucepan, heat 500ml milk until warm, then gradually add it to the egg mixture while stirring continuously.
        • Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens into a smooth cream.
        • Remove from heat and stir in 100g butter and 5g vanilla sugar until fully incorporated.

       

      • Allow the cream to cool completely.
   2. Prepare the Cake Layer:
      • • Preheat the oven to 150°C (302°F). Grease and line a 24 x 36 cm baking pan.

       

      • • In a large bowl, cream 100g butter and 100g sugar until light and fluffy.
        • Separate the 4 eggs, adding the yolks to the butter mixture and setting the whites aside.
        • Add 50ml milk to the butter mixture and mix well.

       

      • • In another bowl, combine 150g flour, a pinch of salt, and 1 teaspoon baking powder. Gradually add this dry mixture to the butter mixture, mixing until just combined.
        • In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add 200g sugar and continue to beat until stiff peaks form.
        • Gently fold the beaten egg whites into the cake batter until well incorporated.

       

   3. Assemble and Bake:
      • • Pour the cake batter into the prepared baking pan and spread evenly.
        • Sprinkle 100g almond flakes over the top.

       

      • Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.
   4. Final Touches:
      • • Once the cake has cooled, spread the prepared cream layer evenly over the top.

       

      • Spread 250g mascarpone evenly over the cream layer.
      • Place the cake in the refrigerator for at least 2 hours to set before serving.

Prep Time: 30 minutes | Cooking Time: 35 minutes | Cooling Time: 2 hours | Total Time: 3 hours 5 minutes

Kcal: 450 kcal (approx.) | Servings: 12 servings

TIPS AND SHARING IDEAS

• • Egg Temperature: Use room temperature eggs for better mixing and a smoother batter. Cold eggs can cause the batter to curdle.
  • Cream Consistency: If the cream layer is too thick, add a little more milk to achieve the desired consistency. It should be smooth and spreadable.
  • Butter Substitutes: For a different flavor profile, try using half butter and half cream cheese in the cream layer.

• • Almond Variations: Toast the almond flakes lightly before adding them to the cake for an enhanced nutty flavor.
  • Mascarpone Substitute: If mascarpone is not available, you can use cream cheese or ricotta cheese mixed with a bit of cream for a similar texture.
  • Baking Dish Size: If you don’t have a 24 x 36 cm baking dish, adjust the baking time according to the size of the dish you use. Smaller dishes will result in a thicker cake and may need more baking time.

• Flavor Enhancements: Add a splash of almond extract to the batter for a more intense almond flavor. You can also sprinkle a bit of cinnamon on top before baking.
• Serving Suggestions: Serve this cake with a side of fresh berries or a dollop of whipped cream for added freshness and flavor.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making the cake even tastier the next day.