Norwegian Almond Cake Good Recipes

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Norwegian Almond Cake

"A light almond cake with a wealthy custard topping. Not a quite cake, however never met a person who failed to like it. However, be cautious - now not all of the elements are properly for the waistline."

Ingredients :

For the Topping:
5 egg yolks
2/3 cup white sugar
half cup heavy cream
2/three cup butter
For the Cake:
5 egg whites
1 2/three cups confectioners' sugar
1 teaspoon baking powder
2 cups almond meal

Instructions :

Prep : 40M	Cook : 10M	Ready in : P1D

In a saucepan over low warmness, or in a steel bowl set over a pan of simmering water, whisk collectively the egg yolks and sugar. Stir within the heavy cream. Cook and stir until the combination could be very thick: some drops dribbled onto the floor should be seen. Remove from warmness, and stir in the butter till absolutely included. Place a sheet of plastic wrap directly on the surface, and refrigerate in a single day.
Preheat the oven to 400 tiers F (2 hundred stages C). Grease a 9-inch springform pan.
In a pitcher or metal bowl, whip egg whites with an electric mixer until it may preserve a firm height. In a separate bowl, stir collectively the ground almonds, baking powder, and confectioners' sugar. Using a whisk or rubber spatula, fold 1/three of the egg whites into the almond aggregate to lighten; fold in the ultimate egg whites until well mixed. Pour the batter into the prepared pan.
Bake for 30 minutes inside the preheated oven, until the top of the cake springs returned when pressed gently. Cool cake, then eliminate from the pan. Spread the glaze on top, and serve.

Notes :

Be sure you're using gluten-loose baking powder in case you're worried about gluten sensitivity.

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