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Fyrstekake
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Fyrstekake (Royalty Cake) (above) is a traditional Norwegian tart. Everybody in Norway is familiar with it since it has been a popular cake for generations.
Baking this cake/tart reminds me of the many wonderful and special times I spent in the kitchen with mom chatting having fun baking and preparing our traditional cookies and cakes for the Norwegian holidays.
Here I would like to share our recipe for fyrstekake, a classic Norwegian tart, rich in the flavor of delicious natural almond.
Growing up enjoying it with my family and friends on special occasions, it remains one of my favorite Norwegian desserts to this day.
My grandma. mormor in Norwegian, used to send this cake with raspberry filling for my birthdays because she knew it was my favorite dessert. Needless to say, there was great joy in the house when we received my birthday package from her. Fyrstekake is easy to package and send in the mail - it will usually arrive without any damage.
This delicious recipe can easily be made into individual tortes using small baking cups such as sandkakeformer or other similar baking forms, s.a small individual quiche baking dishes.
Find recipe here:
Ingredients:
3/4 cup butter
3/4 cup sugar
1 egg yolk
2 tablespoons milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
Blend sugar and butter,
until light cream color.
Mix in egg yolk and milk
Mix flour, salt and baking
powder in separate bowl
and add gradually to batter/dough,
which will have to be kneaded.
Retain 1/3 of the dough for the
lattice topping to be placed over the filling.
See picture.
Roll out the remaining 2/3's of the dough and place in the greased springform.
1/2 cup confectioners sugar
1-1/4 cup ground almonds
1/4 teaspoon pure almond extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 egg lightly beaten
3-4 teaspoons water
Preparation of filling:
Blend the above ingredients in a bowl. Spread it over dough in the springform pan.
Roll out the remaining 1/3 of the dough. Cut into 1/2" strips and create a lattice pattern over the filling. (see picture)
Roll the remaining dough. Using a pastry cutter, cut into strips ½ inch wide. Place in a crisscross fashion, making a lattice design over filling, like on a pie.
Filling Variation #1
(Variation to standard filling above):
Spread raspberry jam generously over the above filling and proceed with the lattice pattern. This my best method of making this cake.
Filling Variation #2 Bake in the middle of the oven at 300-350°F (150-180°C) for about 45 minutes or until lightly golden.
In Norway, cakes are usually placed on a beautiful serving plate on the coffee table clad with an attractive table cloth and with festive lighted candles.
Spread cherry pie filling over the standard filling and proceed with a lattice pattern.
The guests serve themselves.
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