Ingredients
For the Cake
2 cups almonds or other nuts
2 cups powdered sugar
8 egg whites
For the Cherry Cream
1/3 cup whipping cream
2 egg yolks
2 Tbsp. powdered sugar
3 1/2 Tbsp. chocolate sauce or syrup
3 1/2 Tbsp. cherry juice
For the Cake
Step 1
Grind almonds twice, the second time with the confectioners’ sugar. The almonds should have the consistency of flour.
Step 2
Whip the egg whites until stiff but not dry, and blend with the nuts.
Step 3
Divide and spread batter in two greased 9” (23 cm) springform pans, and bake at 320ºF 25 to 30 minutes.
Step 4
Cool slightly in pan before removing to rack to cool completely. Makes two 9” layers.
For the Cherry Cream
Step 1
Beat the cream until firm and glossy. Add eggs and confectioners’ sugar which have been whipped together until light and fluffy.
Step 2
Stir in the chocolate sauce or syrup, and add cherry juice to taste.
Step 3
Place one cake layer on platter, baked side down, and cover with half of the cream mixture.
Step 4
Add second layer, baked side up, and top with remaining cream. Keep refrigerated until serving time.
Ekte Norsk Mat–Authentic Norwegian Cooking is available for purchase, through the Vesterheim.
Call toll free at 1-888-979-3346