A light almond cake with a rich custard topping. Not a pretty cake, but never met a person who didn't like it. However, be careful - not all the ingredients are good for the waistline.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
For the Topping:
For the Cake:

Directions

Instructions Checklist
  • In a saucepan over low heat, or in a metal bowl set over a pan of simmering water, whisk together the egg yolks and sugar. Stir in the heavy cream. Cook and stir until the mixture is very thick: a few drops dribbled onto the surface should be visible. Remove from heat, and stir in the butter until completely incorporated. Place a sheet of plastic wrap directly on the surface, and refrigerate overnight.

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  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan.

  • In a glass or metal bowl, whip egg whites with an electric mixer until it is able to hold a firm peak. In a separate bowl, stir together the ground almonds, baking powder, and confectioners' sugar. Using a whisk or rubber spatula, fold 1/3 of the egg whites into the almond mixture to lighten; fold in the remaining egg whites until well blended. Pour the batter into the prepared pan.

  • Bake for 30 minutes in the preheated oven, until the top of the cake springs back when pressed lightly. Cool cake, then remove from the pan. Spread the glaze on top, and serve.

Editor's Note:

Be sure you are using gluten-free baking powder if you're concerned about gluten sensitivity.

Nutrition Facts

513.6 calories; 10.7 g protein; 41.7 g carbohydrates; 151.3 mg cholesterol; 172.7 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/08/2005
OH MY GOD!! This recipe is just like my Norwegian grandmother used to make it. She used to call it "Sukse Kake". Have been looking for a similar recipe for years but didn't find it until now. The custard topping really sets it off but be careful to stir constantly to avoid it burning on the bottom. Got rave reviews from the family - my husband wouldn't stop eating it!! Although a little time consuming I'll definitely make again...YUMMM! Read More
(53)

Most helpful critical review

Rating: 1 stars
11/26/2011
Sadly this cake didn't turn out really well for me - I followed the recipe but the bottom was not cooked at all! I also thought that the cake was a little coarse - this may have been a mistake on my part since I could have chopped my almonds more. Additionally I think that there was way too much butter in the custard topping...if I were to make this again I'd decrease the amount of butter in the topping chop the almonds finer and decrease the baking temperature while increasing the cooking time. Read More
(2)
24 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
02/08/2005
OH MY GOD!! This recipe is just like my Norwegian grandmother used to make it. She used to call it "Sukse Kake". Have been looking for a similar recipe for years but didn't find it until now. The custard topping really sets it off but be careful to stir constantly to avoid it burning on the bottom. Got rave reviews from the family - my husband wouldn't stop eating it!! Although a little time consuming I'll definitely make again...YUMMM! Read More
(53)
Rating: 5 stars
01/11/2012
Excellent!!!! I am questioning the amount of butter to use for the custard. My custard was just a little too loose for me but the taste was great. I did use a bain marie to make the custard. I think I will just use a saucepan next time. I used almond meal instead of chopped almonds. It gave the cake a smoother texture. I sifted the meal once and as well the confectioners' sugar. I also lowered the temp of my oven to 375 degrees F; 400 degrees F in my opinion is too hot. Read More
(23)
Rating: 5 stars
09/27/2007
This is the same recipe that my Norwegian grandmother made we have always called it almond torte. One difference is that we used grated dark chocolate to cover the top which made it prettier I like the taste of the torte itself and do not use the chocolate my grandma always used the chocolate. This is a huge treat. Read More
(20)
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Rating: 5 stars
12/30/2009
OMG! The smell in my kitchen is heavenly! I can't wait 'til it cools enough to eat! My husband and I taste-tested the cake batter and custard because we couldn't wait until the cake is assembled. I took the cake out of the oven after 22 minutes because it looked like it was close to burning. I think I'll turn down the oven temperature to 325 the next time I make this recipe. I used 2 cups of Bob's Red Mill almond flour / meal because I didn't have any almonds on hand. Read More
(14)
Rating: 5 stars
12/28/2010
This was so tasty.....mmmmmmm...the only problem was the egg yolk mixture didn't thicken in a water bath so i poured everything into a pan and it turned out perfect!!!! Thank you!! Read More
(12)
Rating: 5 stars
01/03/2006
Great cake. I've been looking for a gluten free reallllly good cake recipe to make for my friend. Thanks Read More
(9)
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Rating: 5 stars
11/24/2011
This cake is AWESOME. I had high hopes for it after I sample the still warm custard topping but the finished product more that surpassed my expectations. This will definitely be among future holiday sweets. Read More
(8)
Rating: 4 stars
08/26/2006
Very good! And actually I thought it was very pretty - very presentable. I tried this recipe because my sister visited Norway recently and told me about how popular desserts are after meals and the desserts are fabulous. She said this was very much like the pastries she had eaten there. Everyone liked it! Read More
(7)
Rating: 5 stars
12/15/2008
this is exactly what my norwegian mother makes..thanks! Read More
(4)
Rating: 1 stars
11/26/2011
Sadly this cake didn't turn out really well for me - I followed the recipe but the bottom was not cooked at all! I also thought that the cake was a little coarse - this may have been a mistake on my part since I could have chopped my almonds more. Additionally I think that there was way too much butter in the custard topping...if I were to make this again I'd decrease the amount of butter in the topping chop the almonds finer and decrease the baking temperature while increasing the cooking time. Read More
(2)