Good old fashion “Fyrstekake” always tastes good with a cup of coffee or tea! This cake is not that complicated to make with short crust pastry and almond filling. Usually I make two at a time and just put one in the freezer. This recipe makes two, but if you choose to make only one, just freeze half of the pastry for later use. Enjoy!

Short crust pastry (gives 2 cakes  22 cm round tin):

175 gr butter
1 1/2 dl sugar
3 egg yokes
3 tbsp. milk/water
6 dl plain flour
1 1/2 tsp. baking powder

Mix butter and sugar until white.

Add one egg yoke at the time and mix well in between.

Add flour and bakingpowder into butter/sugar mix and stir until even dough with water/milk. Don’t mix too much since the dough will be “sticky”. Cover the dough and let it rest in fridge about 1 hour.

Split the dough in two and use one half for one cake.

Press out dough in a greased tin both bottom and a little bit up the edge. Just make sure the bottom doesn’t get too thick. Some of the dough shall be used to roll out “strips” to be used on top of the filling.

Almond filling:

150 gr finely grounded almonds
150 gr icing sugar
3 egg whites
2 tbsp. water

Egg to brush the top.

Mix everything except the water. The filling shall not be runny but rather a little firm. Add water little by little to get good consistency.

Pour the filling on top of the short crust pastry and place the “strips” on top in a square pattern. Brush with whipped egg on top.

Bake in the middle of the oven pre-heated to 180 °C for about 45 min. Remove from oven when golden brown.