Norwegian Almond Cake
Description
This gluten-free cake is made with ground almonds instead of flour and topped with a rich custard glaze.
Ingredients
•
2/3 cup white sugar
•
5 egg yolks
•
1/2 cup heavy cream
•
2/3 cup butter
•
5 egg whites
•
2 cups almond meal
•
1 2/3 cups confectioners' sugar
•
1 teaspoon baking powder
Directions
1
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
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan.
3
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
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.