Ingredients

The Cake

2 Cups almonds or other nuts
2 Cups confectioners' sugar
8 Egg whites

 

Cherry Cream

⅓ Cup whipping cream
2 Egg yolks
2 Tbsp confectioners' sugar
3 ½ Tbsp chocolate sauce or syrup
3 ½ Tbsp cherry juice

  

Recipe for the Cake

Step 1 

Grind almonds twice, the second time with the confectioners' sugar. The almonds should have the consistency of flour.


Step 2

Whip the egg whites until stiff but not dry, and blend with the nuts.


Step 3

Divide and spread batter in two greased 9-inch (23 cm) springform pans, and bake at 320 degrees F 25 to 30 minutes.


Step 4

Cool slightly in pan before removing to rack to cool completely. Makes two 9-inch layers.

 

Recipe for the Cherry Cream

Step 1 

Beat the cream until firm and glossy. Add eggs and confectioners' sugar which have been whipped together until light and fluffy.


Step 2

Stir in the chocolate sauce or syrup, and add cherry juice to taste.


Step 3

Place one cake layer on platter, baked side down, and cover with half of the cream mixture.


Step 4

Add second layer, baked side up, and top with remaining cream. Keep refrigerated until serving time.

 


Ekte Norsk Mat--Authentic Norwegian Cooking is available for purchase, through the Vesterheim.

Call toll free at 1-888-979-3346