Almond Custard Torte

    1 hour 5 minutes

    A Norwegian almond cake with a custard topping for a special occasion and/or for dessert. Incredibly rich but gluten free!

    42 people made this

    Serves: 10 

    • Custard
    • 5 egg yolks
    • 2/3 cup (150g) white sugar
    • 1/2 cup (125ml) thickened cream
    • 160g butter
    • Cake
    • 5 egg whites
    • 2 cups almond meal/ground almonds
    • 1 teaspoon baking powder
    • 1 2/3 cups (330g) icing sugar

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Custard: In a saucepan over low heat, or in a metal bowl set over a saucepan of simmering water, whisk together the egg yolks and sugar. Stir in the cream. Cook and stir until the mixture is very thick. A few drops dribbled onto the surface should be visible. Remove from heat and stir in the butter until completely incorporated. Place a sheet of plastic wrap directly on the surface and refrigerate overnight.
    2. Cake: Preheat the oven to 200 degrees C. Grease a 23cm springform cake tin.
    3. In a glass or metal bowl, whip egg whites with an electric mixer to firm peaks. In a separate bowl, stir together the almonds, baking powder and icing sugar. Fold into the egg whites until well blended. Pour the batter into the prepared cake tin.
    4. Bake for 30 minutes in the preheated oven until the top of the cake springs back when pressed lightly.
    5. To Serve: Cool cake then remove from the cake tin. Spread the custard on top and serve.

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    Reviews in English (20)


    i eat with my eyes looks great  -  18 Jun 2014


    OH MY GOD!! This recipe is just like my Norwegian grandmother used to make it. She used to call it "Sukse Kake". Have been looking for a similar recipe for years but didn't find it until now. The custard topping really sets it off, but be careful to stir constantly to avoid it burning on the bottom. Got rave reviews from the family - my husband wouldn't stop eating it!! Although a little time consuming I'll definitely make again...YUMMM!  -  08 Feb 2005  (Review from Allrecipes USA and Canada)


    Excellent!!!! I am questioning the amount of butter to use for the custard. My custard was just a little too loose for me, but the taste was great. I did use a bain marie to make the custard. I think I will just use a saucepan next time. I used almond meal instead of chopped almonds. It gave the cake a smoother texture. I sifted the meal once and as well the confectioners' sugar. I also lowered the temp of my oven to 375 degrees F; 400 degrees F in my opinion is too hot.  -  11 Jan 2012  (Review from Allrecipes USA and Canada)