Fyrstekake – Norwegian Prince Cake

Ingredients

• 3/4 cupgranulated sugar, for pastry crust
• 1 tspvanilla extract, for pastry crust
• 2/3 cupbutter, softened; for pastry crust
• 4egg yolks, for pastry crust
• 2 cupflour, for pastry crust
• 1 tspbaking powder, for pastry crust
• 1 1/2 cupalmonds, ground in food processor with brown sugar for filling
• 3/4 cupbrown sugar, for almond filling; processed with almonds
• 2 tbspbutter, melted; for almond filling
• 2egg, medium; for almond filling
• 2 tbspbrandy, cognac; for almond filling; baked 45 minutes — alcohol cooked off
• 5 dropalmond extract, optional per instructions; for almond filling
• 1egg, beaten; for egg wash on pastry lattice top

Method

1. 1

   Beat together the sugar, vanilla and softened butter until light and fluffy. Mix in the egg yolks. Add the flour and baking powder and knead into a smooth dough. Wrap in plastic and refrigerate for at least 30 minutes.

2. 2

   Make the almond filling: process the almonds and brown sugar together in a food processor until the almonds are finely ground. Stir in the melted butter, eggs, brandy/cognac and almond extract if using.

3. 3

   Line the bottom of a cake tin with parchment and grease the sides. Preheat the oven to 175°C (350°F).

4. 4

   Cut ⅔ of the chilled dough into slices and press into the base and 2–3cm up the sides of the tin until even.

5. 5

   Spread the almond filling evenly over the dough base.

6. 6

   Roll out the remaining dough and cut into long strips. Lay over the filling in a lattice grid pattern. Brush the lattice with beaten egg.

7. 7

   Bake for about 45 minutes until the pastry is deep golden-brown. The almond filling will remain soft.