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Great recipe! I needed a popular Norwegian recipe for a group project I was doing for an intercultural communications class, and everyone in my group enjoyed this (including one member who is part Norwegian anyways)! Very sweet- a small piece is relatively filling. Thanks!
A good cake, the only problem I had was that the two egg whites and 1cup powdered sugar part never made a firm dough. I ended up using extra sugar which probably made the filling a bit too sweet. In the future I would probably just use one egg white.... otherwise I liked it.
I added a little bit of rum extract to the filling (per the sons of norway recipe page), and this was great! It is wonderful served with a dallop of fresh whipped cream mixed with sugar and a bit of cardammom.
This was the first cake I ever baked, and it turned out great! It was very easy to make, and didn't require any special "implements". Following 5thCourse's example, I also added some lingenberry preserves. Everyone liked it. Perhaps just a tad too sweet, but it might be due to the preserves. An excellent first cake.
Worthy of any European cafe! I made this for my Norwegian friend and did not tell her what it was until she had it on her plate. Her husband said, "This would go over well in Norway," then finally she exclaimed, "This is like Fyrstekake!!" It is a delicate pastry with a moist chewy filling. I spread a thin layer of respberry jam over the bottom before I added the filling to add a bit of umph and color. The egg white in the filling makes a crisp top. Everyone loved it! Thanks, Olga...from Tanya from Ontario, too:)