My mother used to make this cake many times, and it’s been a classic in our family. Everyone get’s excited when it’s on the table just for afternoon tea or for celebrations. It tastes delicious with egg- and butter cream, crunchy caramelized almonds both inside and outside! This one you should try! Enjoy!
1,5 dl sugar
1,5 dl plain flour
1 dl corn flour
1 1/2 ts baking powder
Whip eggs and sugar into a fluffy and light mixture. Mix dry ingredients and sift into egg/sugar mix. Stir gently with a spatula and try to keep as much air in the batter as possible. Pour into a baking tin – 24 cm diameter.
Bake in pre-heated oven to 150 °C for approx. 40 min. When finished take it out from the oven and cool down.
2 dl milk
2 tbsp. plain flour
1 tbsp. vanilla sugar
2 egg yokes
Add milk, flour and vanilla sugar into a pan and warm until boiling, keep on stirring all the time. Cool down. Add egg yokes one by one and stir until even mixture.
250 gr butter
100 gr icing sugar
Stir butter and sugar into an even mixture.
Butter cream and egg cream shall now be mixed together carefully. It is of utmost importance that both creams has the same temperature before mixing, if not, the cream will separate/split. To avoid that I put both creams in the fridge for a while until same temperature is achieved.
150 gr sugar
250 gr chopped almonds
Melt sugar at medium heat until golden brown. Add chopped almonds and mix. Pour onto a baking tray, and when cooled down you chop it again.
Divide the cake in two. Spread some of the cream on the bottom half and sprinkle some almonds on top. Place the other half sponge on top and cover the whole cake (top and sides) with the rest of the cream and almonds.
Originally there shall be almonds on the sides, but this time I “stashed” it up a little.