Almond cake

A cake of eggs and sugar whisked for 30 minutes, melted butter and flour, baked in a ring tin and sprinkled with almond slivers after 6 minutes, about 40 minutes in all. From Erken's Stor kokebok (1949), p. 661.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 661 (falt i det fri)

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About the dish

Erken says the cake must not be taken out of the oven when the almonds are sprinkled on.

How to make it

1
Whisk
Whisk the eggs and sugar for 30 minutes.
2
Add butter and flour
Stir in the melted, cooled butter and the flour mixed with the baking powder.
3
Bake
Pour the batter into a well-greased, floured ring tin and put it in a moderately hot oven.
4
Almonds
After 6 minutes, sprinkle the blanched almond slivers over the cake without taking it out of the oven. Finish baking, about 40 minutes in all.

Changes from the original

Measures converted (gr. = g). "Moderately hot oven" is kept without a temperature. The reason for not taking the cake out is not given in the original.

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Frequently asked questions

When are the almonds sprinkled on?: After 6 minutes of baking.
How long is the cake baked?: About 40 minutes.

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