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|Norwegian Almond Cake|
"A mild almond cake with a rich custard topping. Not a quite cake, but in no way met a person who did not find it irresistible. However, be careful - now not all the elements are proper for the waistline."
- For the Topping:
- five egg yolks
- 2/3 cup white sugar
- half cup heavy cream
- 2/three cup butter
- For the Cake:
- 5 egg whites
- 1 2/three cups confectioners' sugar
- 1 teaspoon baking powder
- 2 cups almond meal
|Prep : 40M||Cook : 10M||Ready in : P1D|
- In a saucepan over low warmness, or in a metallic bowl set over a pan of simmering water, whisk together the egg yolks and sugar. Stir within the heavy cream. Cook and stir until the aggregate is very thick: a few drops dribbled onto the surface need to be seen. Remove from warmth, and stir inside the butter until absolutely incorporated. Place a sheet of plastic wrap without delay on the surface, and refrigerate overnight.
- Preheat the oven to 400 degrees F (two hundred levels C). Grease a 9-inch springform pan.
- In a glass or metallic bowl, whip egg whites with an electric mixer until it is able to maintain a company peak. In a separate bowl, stir together the ground almonds, baking powder, and confectioners' sugar. Using a whisk or rubber spatula, fold 1/three of the egg whites into the almond combination to lighten; fold within the last egg whites until properly mixed. Pour the batter into the organized pan.
- Bake for half-hour within the preheated oven, till the pinnacle of the cake springs back whilst pressed gently. Cool cake, then take away from the pan. Spread the glaze on pinnacle, and serve.
- Be positive you're using gluten-free baking powder if you're worried about gluten sensitivity.
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