Norwegian Almond Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 egg (s), size. M, separated
- 100 g butter (or mararine), lactose-free soft
- 125 g suar
- 150 g almond (s), acc.
- 60 g almond (s), chopped
- 150 g jacket potato (s), boiled, cooled, peeled, crushed or rated
Print Recipe
Pin Recipe Instructions
- Separate the eggs, beat the egg whites until stiff. Mix in the lactose-free butter with a hand mixer and gradually stir in the sugar, then add the egg yolks one at a time while stirring. Then work in both types of almonds and the pressed or grated jacket potatoes. Finally, carefully fold in the stiffly beaten egg white.
- Line a springform pan (24 cm in diameter) with baking paper, fill in the almond mixture and bake in the preheated oven at 175 ° C top / bottom heat for about 45 minutes.
- If you want, you can dust the almond cake with a little powdered sugar after it has cooled down.
- This goes well with fruit compote or a cranberry cream.
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