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.
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