Norwegian Christmas Nougat Cake

[northepaul]

300g ground Almonds
350g unrefined icing sugar
6 large free range egg whites
50g butter or marg
50g dark chocolate broken into peices
30ml strong black coffee
2 large free range egg yolks
2 tbsp shredded almonds to decorate

180/350/gas 4

sift the almonds and 300g of icing sugar into large bowl.
Whisk the egg whites until stiff, stir a quarter into the almond and sugar mixture, then gently fold in the rest.
Put mixture into a well-greased 23cm or 9 in round cake tin and bake for 45 mins. Allow to cool and turn onto plate.

Meanwhile make the topping by creaming butter with remianing sugar until it turns a thick and creamy pale yellow.

Melt the chocolate with the coffee in a bowl over a pan or however you find the best way. place in fridge for 10 mins. Next beat the yolks into the butter and sugar until pale and creamy, then add the chilled chocolate mix and beat until smooth.

When cake is completely cool, decorate with topping, if you are confident (not me lol) use a piping bag, but if not, spread over top and sides with knife and finish off with almond peices.

Then tuck in...

[Jeanied]

Hi Northepaul - the deal was, you post your Norwegian cake recipe and I'll post mine! Yer 'tis!
Blotkake
4 eggs
4.5 oz plain flour
0.5 lb sugar (I'd use caster)
4.5 oz cornflour
1 tablespoon water to mix
Oven 300 farenheit gas mk 2
Method
Whisk eggs and sugar together over a pan of simmering water until fluffy and pale. Fold in sifted flour and cornflour. Add the water and bake the mix in an 8" springform tin (well greased and dusted with flour) for 40 - 50 minutes until a skewer comes out clean.Cool the cake in the tin and unmould when cold: split the cake into 3 layers and fill the layers with a cream and nut mixture using 1/4 pint double cream beaten with 3 tablespoons of sherry and 4 oz chopped almonds. Cover the cake with an almond marzipan type icing mixture which is as follows
1 level teaspoon plain flour
1 tablespoon milk
a few drops of almond essence
6 oz ground almonds
1lb sifted icing sugar
1 large egg
Whisk the flour and milk in a small saucepan - bring to boil and cool. Stir in 5 drops almond essence. Mix ground almonds and icing sugar and mix in with the milk and flour - it gets very dry and stiff. Add the egg to make a pliable dough. Roll out to 1/8 " thickness and top the cake with this icing.
If you google Blotkake there are some spectacular ones on there! I just found it to be a really nice almond fatless sponge with a bit of luxury with the cream!

[wollyanna]

The last time I had Blotcake was in Norway it was covered in cream and we were going to spend a weekend in a log cabin on the shores of a frozen lake. Quite bizarre ski ing carrying a cream cake to get to the log cabin!!!!!!!!!

[northepaul]

The last time I had Blotcake was in Norway it was covered in cream and we were going to spend a weekend in a log cabin on the shores of a frozen lake. Quite bizarre ski ing carrying a cream cake to get to the log cabin!!!!!!!!!

How was the cake though Wollyanna?

[northepaul]

Jeanied - sounds yummy!