Heavenly Norwegian Almond Cream Cake

Table of Contents

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. 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.