Fyrstkake

I found the recipe for this Norwegian dessert online. It’s like a mix between pie and cake. I substituted margarine for butter in the crust, with the result that even though I could roll out the crust, I could not transfer it to the pan (and my lattice top was a sad approximation, which I camouflaged with powdered sugar). I was able to transfer pieces of it and then press them together, though, and the dessert was still a hit in our household. You should refrigerate the crust dough before working with it, in any case.

For the crust
¾ cup butter or margarine
¾ cup sugar
1 egg yolk
2 Tbsp milk
2 cups flour
2 tsp baking powder
½ tsp salt

For the filling
½ cup powdered sugar
1 ¼ cup ground almonds
¼ tsp almond extract
½ tsp ground cinnamon
¼ tsp ground cardamom
1 egg + 1 egg white, lightly beaten

For the crust
Grease a 9-inch springform pan. Preheat oven at 325 °F.

Cream sugar and butter until light in color. Mix in egg yolk and milk.

Mix the flour, salt and baking powder in a separate bowl. Gradually add the flour mixture to the batter/dough, which will have to be mixed by hand and lightly kneaded.


Retain 1/3 of the dough for the lattice to cover the filling. Roll out remaining 2/3 of the dough, then place in the pan.

For the filling
Blend the ingredients in a bowl. Spread it over the dough in the pan.


Roll out remaining 1/3 of dough. Cut into ½-inch strips and create a lattice pattern over the filling. Bake for 45 minutes to an hour, until filling is set and crust is golden. Once cooled, sprinkle with powdered sugar if desired.