Best Norwegian Almond Cake Recipes

KRANSEKAKE (NORWEGIAN ALMOND RING CAKE)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 sheets with parchment paper.
• Combine confectioners' sugar, ground almonds, and baking powder in a large bowl. Add unbeaten egg whites one at a time, mixing until a firm dough forms. Knead dough for 2 minutes until it holds together and doesn't fall apart easily.
• Roll dough into 18 ropes the thickness of your index finger, each rope a little longer than the next. Shape each rope into a ring. Arrange rings on the baking sheets.
• Bake in the preheated oven until golden brown, about 10 minutes. Watch smaller circles carefully, as they may finish baking before the larger ones. Remove from the oven and let cool.
• Mix confectioners' sugar and vanilla extract together to make icing. Pour icing into a piping bag fitted with a small tip.
• Place a doily on a serving plate. Pipe a ring of icing as large as the largest cake ring. Place the largest cake ring on the icing. Pipe icing in a zig-zag pattern over the ring. Stack remaining cake rings on top, from largest to smallest, piping icing between each ring.

NORWEGIAN ALMOND CAKE

Steps:

• Prepare the glaze: In a saucepan over low heat, or in a metal bowl set over a pan of simmering water, whisk together the egg yolks and white 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.
• 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.
• Note: Be sure you are using gluten-free baking powder if you're concerned about gluten sensitivity.

NORWEGIAN ALMOND CAKE

Steps:

• 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.
• 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.

BETH AUNE'S NORWEGIAN ALMOND CAKE

Steps:

• 1. Preheat oven to 350 degrees for at least 45 minutes.
• 2. Use an electric mixer to combine sugar, egg, almond extract and milk. Low speed, just enough to combine, don't over mix.
• 3. Add flour, baking powder, mix a little more.
• 4. Add melted margarine, mix more until smooth and creamy but don't over mix.
• 5. Use a 6 cup Bundt pan or a Nordic Ware 6 cup Individual Bundt Cake pan. Spray baking pan with baking spray (it has the flour in it). Sprinkle some crushed, sliced almonds in the bottom of the pan(s). Pour the batter in.
• 6. Bake 45 minutes. Use a cake tester to make sure it is done. Watch it so it doesn't get over-browned. After cooling for 45 minutes, tip out and sprinkle with powdered sugar. Also wonderful served with strawberries and whipped cream.

NORWEGIAN ALMOND CAKE [16]

Steps:

• 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. 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.

NORWEGIAN ALMOND CAKE

Steps:

• Beat egg whites until stiff. Chop almonds and add to egg whites. Blend in sugar and baking powder. Bake in springform pan for 20 to 30 minutes. Let cool.
• Heat whipping cream, egg yolks and sugar over low heat in saucepan until sugar is dissolved. Let cool, mix in butter until well blended and spread over Almond Cake.