Värmland Cake

Värmland Cake, Serves 12

Oven 150°C





3 egg whites

100 g sugar

50 g chopped hazelnuts

2 tbsp cocoa powder



4 egg yolks

100 g sugar

1 dl whipping cream

135 g butter


To decorate

Toasted and flaked almonds



Put the oven on. Whip the egg whites hard and gently fold down the sugar, chopped hazelnuts and cocoa powder. Grease two baking trays and dust them with wheat flour. Draw two dinner- plate size circles with the finger – one for each tray – to help guide you later. First pour, and then spread out the base mixture with a spatula or the back of a spoon, to a thickness of about 1 cm. Bake for about 30-35 minutes. Lower the heat towards the end.

While the cake is in the oven, make the filling. Put egg yolks, sugar and cream in a sauce pan and simmer until thick. Stir continuously. Leave to cool and then stir in the butter. If you want to prepare the cake in advance, note that you can freeze the filling mixture. 

Take the cake bases out of the oven and gently remove while warm. Leave to cool. Put one base on a serving plate, spread half of the cold filling over it, put the second base on top, then cover with the rest of the filling. Decorate with almond flakes.

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