Norwegian Almond Cake Recipe: A Delicious Gluten-Free Treat

Ingredients

• 0.67 cup white sugar
• 5 egg yolks
• 0.5 cup heavy cream
• 0.67 cup butter
• 5 egg whites
• 2 cups almond meal
• 1.67 cups confectioners' sugar
• 1 teaspoon baking powder

Instructions

1. In a saucepan over low heat, or a metal bowl over simmering water, whisk together white sugar and egg yolks. Stir in heavy cream; cook and stir until the mixture thickens significantly. Remove from heat and stir in butter until fully incorporated. Cover the surface directly with plastic wrap and refrigerate for 8 hours or overnight.
2. Preheat your oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan thoroughly.
3. In a glass or metal bowl, whip egg whites with an electric mixer until stiff peaks form. In a separate bowl, combine almond meal, confectioners' sugar, and baking powder. Gently fold in ⅓ of the egg whites with a rubber spatula until just combined, then fold in the remaining ⅔ of egg whites until fully incorporated. Pour the batter into the prepared springform pan.
4. Bake in the preheated oven until the cake springs back lightly when touched, approximately 30 minutes. Let the cake cool completely, then remove it from the pan. Spread the chilled custard topping evenly over the cake.

Nutrition

• Calories: 514 kcal
• Fat Content: 36 g
• Fiber Content: 4 g
• Sugar Content: 36 g
• Sodium Content: 173 mg
• Protein Content: 11 g
• Cholesterol Content: 151 mg
• Carbohydrate Content: 42 g
• Saturated Fat Content: 13 g
• Unsaturated Fat Content: 0 g