Fyrstekake – Norwegian Prince Cake

Name: Fyrstekake – Norwegian Prince Cake
Yield: 12
Cuisine: Noruega
Ingredients: 2 cups Wheat flour; 0.67 cups Butter; 2 tablespoons Butter; 1 Egg; 1 cup Almendras; 0.75 cups Sugar; 1 teaspoon Baking Powder; 4 Egg Yolks; 0.75 cups Brown Sugar; 1 teaspoon Vanilla Extract; 5 drops almond extract; 2 tablespoons Brandy

Media

Contains allergens

Cereales con glutenLecheHuevosFrutos de cáscara

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein6 %6 g
Carbs47 %45 g
Fat47 %20 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	384 kcal	441 kcal
Protein	6 g	6.9 g
Carbs	45 g	51.7 g
Fat	20 g	23 g

One serving is about 87 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty59/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Norwegian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Norway

Ingredients

480 ml Wheat flourOriginal: 2 cups
161 ml ButterOriginal: 0.67 cups
2 tablespoons Butter
1 Egg
240 ml Almendras (1/2)Original: 1 cup
180 ml SugarOriginal: 0.75 cups
1 teaspoon Baking Powder
4 Egg Yolks
180 ml Brown SugarOriginal: 0.75 cups
1 teaspoon Vanilla Extract
5 drops almond extract
2 tablespoons Brandy

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Crust
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Mix together sugar, vanilla and butter until light and fluffy. Mix in the egg yolks. Add in the flour and baking powder and knead with hands until the dough is smooth.
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Pack the dough in plastic wrap and chill in refrigerator for at least 30 minutes.
Almond filling
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Run the almonds and sugar together in a food processor until the almonds are finely ground (you can decide for yourself how coarse or fine you want them).
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Stir in the butter, egg, cognac and/or almond extract (if using).
Assembly
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Line the bottom of your cake form with baking paper and grease the sides of the form.
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Preheat oven to 350°F (175°C).
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Cut 2/3 of the crust dough into slices and press down into the cake form. Cover the bottom of the cake form with the dough and bring the dough 2-3 cm (1 inch) up the sides of the form, pressing until even.
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Scoop the almond filling on top of the crust, spreading it evenly across the cake form.
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Roll out of the rest of the dough and slice into long strips. Lay the strips of dough across the cake in a grid. Don't worry of the strips break – simply press them back together on the cake.
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Gently brush the dough with egg wash.
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Bake for about 45 minutes. The top of the cake should be golden brown while the almond filling will remain soft.