For the Cake:
1 cup unsalted butter
2/3 Cup cup sugar
1 egg yolk
2 2/3 Cups cups flour
For the Filling:
1 1/3 cups ground almonds
1 1/4 cups confectioner’s powdered sugar
2 egg whites
½1/2 tsp. rum extract
2 Tbsp. water
Preheat the oven to 180ºC (350ºF).
In a food processor, combine butter, sugar, egg, egg yolk and flour until the dough forms a ball. Do not overwork.
Press 2/3 of the dough into the bottom and up the sides of a 22 cm (9″) springform.
Combine ingredients for the filling and pour into the crust.
Roll out remaining dough to a thickness of 3 mm (⅛”). Cut into 12 mm (2 1/2”) strips. Lay the strips in a lattice pattern over the filling.
Place a strip of dough around the edge of the cake.
Bake about 50 minutes.
This recipe is taken from “The Norwegian Kitchen” which is available for purchase, through the Vesterheim Bookstore.
523 West Water Street
Decorah, IA 52101