Fyrstekake — Norway's 'prince cake' of buttery shortcrust filled with soft almond paste and topped with a lattice. A classic, comforting Scandinavian bake.
- 3/4 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 2/3 Cup Butter
- 4 Egg Yolks
- 2 cups Flour
- 1 teaspoon Baking Powder
- 1 1/2 cups Almonds
- 3/4 cup Brown Sugar
- 2 tbsp Melted Butter
- 2 tablespoons Brandy
- 5 drops Almond Extract
- 1 Egg
Video
Preparation
- For the crust, mix the sugar, vanilla and butter until light and fluffy, then mix in the egg yolks. Add the flour and baking powder and knead with your hands until smooth. Wrap in plastic and chill for at least 30 minutes.
- For the almond filling, run the almonds and sugar together in a food processor until finely ground (as coarse or fine as you like), then stir in the butter, egg and brandy and/or almond extract.
- Line the bottom of your cake form with baking paper and grease the sides. Preheat the oven to 350°F (175°C).
- Cut ⅔ of the crust dough into slices and press into the form, covering the base and bringing the dough 2–3cm up the sides, pressing until even.
- Scoop the almond filling on top of the crust and spread evenly.
- Roll out the rest of the dough, slice into long strips, and lay them across the cake in a grid — if any break, just press them back together.
- Gently brush the dough with egg wash.
- Bake for about 45 minutes — the top should be golden brown while the almond filling stays soft.
