Fyrstekake- “First Cake”

Makes 2 - 9" rounds

1 1/4 C. Butter

1 1/3 C. Sugar

2 Egg yolks

1/4 C. Whipping Cream

3 3/4 C. Flour

1 tsp. salt

2 tsp. Baking Powder

Cream first 4 ingredients and mix in dry ingredients to form soft dough. Divide dough into 4 equal portions. Use one portion and roll on floured surface into a 9" round. (I make it a little bit smaller and then just pat it in with your fingers to fit.) Repeat, using another portion, or store in the refrigerator in plastic. It will last in the refrigerator for several weeks.

Filling:

1/2 C. Almonds

1/2 C. Powdered Sugar

1/3 C. water

1/2 tsp. Almond Flavoring or Extract

1 Can (12.5 oz.) Solo Almond filling

Grind almonds very, very fine in food processor. Stir in remaining ingredients.

Cover dough in pan with filling. (This also stores for several weeks, even months in the refrigerator, so if you are only making one pan, you can save the other half of the filling until you are ready to make the second fyrstekake.)

Take another portion of dough and roll it out in a rectangular shape on floured surface. (Don't roll too thin or else it is too hard to pick up. I think I roll mine less than a 1/4 of an inch thick--probably more like 1/8 inch.) Cut into strips with a pastry roller. I make them less than 1/2" wide. You will be able to tell if you are going to have enough strips as you go along—if not, then roll the remaining dough out a little thinner or cut the strips a little narrower to complete the pastry.

Cover the filling with laced crisscross strips of dough and around edge.

Bake at 350 degrees for 1/2 hour or until light golden brown.

-Jackie S.