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FYRSTEKAKE

This Norwegian Almond cake is scented with cardamom and filled with a homemade marzipan. A treat with spiked whipped cream!

Course Dessert
Cuisine Norwegian
Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Servings 8

Ingredients

CRUST

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cardamom , preferably freshly ground
  • 1/4 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 large egg yolk
  • 2 teaspoons whole milk or heavy cream

FILLING AND ASSEMBLY

  • Unsalted butter (for pan)
  • 2 cups slivered almonds
  • 1 cup powdered sugar
  • 3/4 teaspoons ground cardamom , preferably freshly ground
  • 1/4 teaspoon freshly grated nutmeg
  • 3 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1 large egg yolk

SPECIAL EQUIPMENT

  • A 9-inch-diameter fluted tart pan with removable bottom; decorative cookie cutters

Instructions

CRUST

  1. Whisk flour, baking powder, cardamom, and salt in a medium bowl; set aside.
  2. Using an electric mixer, beat 1/2 cup butter and sugar in a medium bowl until pale and fluffy, about 3 minutes. Beat in egg yolk and milk. With mixer running on low speed, gradually add dry ingredients and beat just until thoroughly combined.
  3. Pat dough into a ball; break off one-quarter of dough. Form each piece into a ball. Flatten both balls into disks. Cover separately and chill dough disks for at least 2 hours or overnight.

FILLING AND ASSEMBLY

  1. Butter tart pan. Break larger dough disk into small pieces and scatter over bottom of tart pan. Using your fingertips, press dough onto bottom and up sides of pan. Use the flat bottom of a measuring cup to smooth the surface and trim the edges.
  2. Roll out smaller dough disk to about 1/8 inches thick. Using decorative cookie cutters, cut out shapes and place on a parchment paper-lined baking sheet. You will find that it won't roll out like a typical pie crust dough. You will probably just want to roll out small pieces at a time and cut out your cookies. The dough can be re-used, gently rolling back into small disks. Cover and chill crust and cutouts for 1 hour.
  3. Preheat oven to 350°.
  4. Pulse almonds, powdered sugar, cardamom, and nutmeg in a food processor until nuts are finely ground. Transfer dry ingredients to a large bowl. Using an electric mixer, beat egg whites and vanilla in a medium bowl until medium peaks form. Gently fold egg whites into dry ingredients.
  5. Whisk egg yolk and 2 teaspoons water in a small bowl to blend. Fill chilled crust with almond mixture; smooth top. Arrange cutouts on top and brush cutouts with egg wash.
  6. Bake tart until crust and cutouts are golden brown and filling is set, 30-35 minutes. Transfer to a wire rack; let cool.
  7. Dust with icing sugar.

DO AHEAD: Tart can be made 2 days ahead. Store airtight at room temperature.

Recipe Notes

I find that just whipping up some cream and adding vanilla, bourbon, rum etc is the perfect accompaniment.

Adapted from Bon Appetit Yarnall Family Fyrstekake