“A light almond cake with a rich custard topping. Not a pretty cake, but never met a person who didn't like it. However, be careful - not all the ingredients are good for the waistline.” - by TIGERDYR
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- 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 heavy cream. Cook and stir until the mixture is very thick: a few drops dribbled onto the surface should be visible. Remove from heat, and stir in the butter until completely incorporated. Place a sheet of plastic wrap directly on the surface, and refrigerate overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan.
- In a glass or metal bowl, whip egg whites with an electric mixer until it is able to hold a firm peak. In a separate bowl, stir together the ground almonds, baking powder, and confectioners' sugar. Using a whisk or rubber spatula, fold 1/3 of the egg whites into the almond mixture to lighten; fold in the remaining egg whites until well blended. Pour the batter into the prepared pan.
- Bake for 30 minutes in the preheated oven, until the top of the cake springs back when pressed lightly. Cool cake, then remove from the pan. Spread the glaze on top, and serve.
Nutrition
Amount Per Serving (10 total)
- Calories
- 514 cal
- 26%
- Fat
- 36.1 g
- 56%
- Carbs
- 41.7 g
- 13%
Based on a 2,000 calorie diet
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Reviews (14)
Rate This Recipe
"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 cust..." See moreard 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!"
Koekje
"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 th..." See moreink 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."
Cami Sue
"This is the same recipe that my Norwegian grandmother made, we have always called it almond torte. One difference is that we used grated dark chocolate to cover the top which made it prettier, I like ..." See morethe taste of the torte itself and do not use the chocolate, my grandma always used the chocolate. This is a huge treat. "
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