Norwegian Almond Cake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Whisk white sugar and egg yolks together in a saucepan over low heat, or in a metal bowl set over a pan of simmering water. Stir in heavy cream; cook and stir until mixture is very thick. Off heat, stir in butter until combined. Place a sheet of plastic wrap directly on the surface; refrigerate topping 8 hours to overnight.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Whip egg whites together in a glass or metal bowl with an electric mixer until hold firm peaks. Combine almond meal, confectioners' sugar, and baking powder in a separate bowl; fold in ⅓ egg whites with a rubber spatula until combined. Fold in remaining ⅔ egg whites until combined. Pour batter into the prepared pan.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bake in the preheated oven until cake top springs back when lightly pressed, about 30 minutes. Cool cake, then remove from the pan, and spread chilled topping onto cake.'}

📊 Nutrition Facts

Per serving (10 servings total)