Name: Buttery Norwegian Prince Cake (Fyrstekake) Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Ingredients: 1.5 cups all-purpose flour; 1 tsp baking powder; 0.5 tsp ground cardamom; 0.5 cup unsalted butter, softened; 0.5 cup granulated sugar; 1 large egg yolk; 2 tbsp heavy cream; 1.5 cups blanched almonds, finely ground; 1.5 cups powdered sugar; 2 large egg whites; 1 tsp almond extract; 1 egg, beaten

Whisk together the all-purpose flour, baking powder, and ground cardamom in a medium bowl to distribute the spices evenly. In a separate large bowl, beat the softened butter and granulated sugar with a hand mixer until light and fluffy, about 3 minutes.

Add the egg yolk and heavy cream to the butter mixture, beating until fully incorporated. Gradually stir in the dry ingredients until a soft dough forms, wrap two-thirds of the dough in plastic wrap for the crust, and the remaining third for the lattice, then chill both in the fridge for 30 minutes.

Prepare the filling by mixing the finely ground almonds, powdered sugar, egg whites, and almond extract in a medium bowl until it forms a thick, spreadable paste. Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan with butter.

Roll out the larger portion of chilled dough on a lightly floured surface to fit your prepared pan, pressing it gently into the bottom and up the sides. Spread the almond filling evenly over the dough base, then roll out the remaining dough and cut it into half-inch strips to create a classic lattice pattern on top.

Brush the lattice strips lightly with the beaten egg wash to ensure a shiny, golden finish. Bake in the preheated oven for 40 to 45 minutes until the crust is golden brown and the filling is set, then let cool completely before slicing and serving.