The famous Norwegian cake that melts in your mouth! A huge cake for a large family!

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipping cream

Greek yogurt reduces calories while maintaining creaminess.

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

For cream: Combine 3 egg yolks, 100 g sugar, 1 tsp vanilla sugar, and 25 g corn starch in a pot. Add 350 ml milk and cook over low heat until thickened. Stir in 70 g butter and cool in the refrigerator.

For the batter: Cream together 100 g soft butter and 100 g sugar. Add 4 egg yolks and 50 ml milk, mixing well. Then, add 150 g flour and 1 tsp baking powder, and mix until combined.

For the meringue: Whisk 4 egg whites until frothy. Gradually add 200 g sugar in 3-4 stages while whisking until stiff peaks form. Add 1 tsp lemon juice and 100 g chopped almonds, folding gently.

Line a baking tray (approximately 24 x 36 cm / 9.5" x 14") with baking paper. Spread the meringue mixture onto the tray and bake at 170℃ (338℉) for about 35 minutes.

For the cream: Whip 200 ml cream with a fat content of 33-36% until soft peaks form. Mix the cooled custard into the whipped cream in several stages.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens