5.8 oz. (165 g) butter
4.4 oz. (125 g) sugar
2 egg yolks
2 tablespoons heavy cream
8.8 oz. (250 g) flour
2 teaspoons baking powder
10.5 oz. (300 g) almonds
8.8 oz. (250 g) powdered sugar
½ teaspoon vanilla sugar
½ teaspoon baking powder
5 egg whites
Mix butter and sugar well. Blend in the egg yolks and heavy cream, and add sifted flour and baking powder.
Grease up a cake mould, approx. 9-10 inches (24-26 cm) in diameter. Remove ¼ of the dough, and press the rest into the mould covering the surface and 1.1inches (3 cm) up the edges.
Spread some flour over the unused dough, wrap it in plastic and refrigerate.
Ground the unpeeled almonds. Whip the egg whites stiff. Mix in the almonds, sugar powder, vanilla sugar and baking powder. Spread the filling on top of the dough.
Roll out the rest of the dough. Slice it into narrow, even strips using a pastry crimping wheel. Place the strips in a square pattern on top of the cake. Add a dough strip around the edge.
Brush the dough with egg white, or one whipped egg added water.
Bake the cake on the bottom shelf at 347o F/ 175o C degrees about 45-50 minutes.
Let the cake rest for 5 minutes before removing the mould ring. Let it rest additional 15-20 minutes before carefully placing it on a wire cooling rack.
TIPS: You can also use gingerbread moulds to create funny and exiting shapes and place them on top of the cake.
Recipe by: Ingrid Espelid Hovig