Ingredients

 

For the Cake:

1 Cup unsalted butter 
⅔ Cup sugar 
1 Egg 
1 Egg yolk 
2 ⅔ Cups flour

For the Filling:

1 ⅓ Cups ground almonds
1 ¼ Cups confectioner’s sugar 
2 Egg whites 
½ Tsp rum extract 
2 Tbsp water

   

Recipe

Step 1 

Preheat the oven to 180 C (350 F).

 

Step 2

In a food processor, combine butter, sugar, egg, egg yolk and flour until the dough forms a ball. Do not overwork.

 

Step 3

Press 2/3 of the dough into the bottom and up the sides of a 22 cm (9″) springform.

 

Step 4

Combine ingredients for the filling and pour into the crust.

 

Step 5

Roll out remaining dough to a thickness of 3 mm (⅛”). Cut into 12 mm (2 ½”) strips. Lay the strips in a lattice pattern over the filling.

 

Step 6

Place a strip of dough around the edge of the cake.

 

Step 7

Bake about 50 minutes.

 

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This recipe is taken from “The Norwegian Kitchen” which is available for purchase, through the Vesterheim Bookstore.

Vesterheim Museumsbutikk

523 West Water Street
Decorah, IA 52101
(800) 979-3346
www.vesterheim.org