Mondlukaka – Icelandic Almond Cake Dessert

Most Icelanders have an enormous “sweet tooth” and an Icelandic afternoon tradition called “Kaffi og Kaka” (coffee and cake) is 1 way they indulge their craving. At first I expected something simple, but I quickly realized K&K is the Icelandic version of an American tradition ... “pig out till you seriously hurt yourself!” For some, it’s daily and casual. For others, it’s less frequent ... but a very formal, put out your best china, fill a table w/all manner of taste sensations and eat for 2 hrs while pouring coffee so strong it would make you gasp w/terror. A favorite treat for such occasions is Iceland Almond Cake. Again my source is my “Classic Scandanavian Cooking” cookbook by Nika Hazelton. Part of the intro says “This cake is good & easy, & it will keep well if wrapped in aluminum foil – without the filling & topping, of course.”

• Ready In: 1 hr
• Serves: 8
• Yields: 8 Cake Wedges

Ingredients

• 1  cup butter
• 1  cup sugar
• 4  eggs (separated)
• 1  teaspoon vanilla
• 1  cup  almonds (blanched and finely ground)
• 1  cup flour (sifted)
• 1⁄2 teaspoon baking powder
• 1⁄2 cup  strawberry jam
• 1  cup heavy cream (whipped and sweetened to taste)

Directions

1. Set oven temp at 350°F.
2. Cream butter and gradually add sugar. Beat in egg yolks (1 at a time), beating well after ea addition. Stir in vanilla and almonds.
3. Sift together the flour & baking powder and gradually add to batter. Beat egg whites till stiff (but not dry); fold into batter.
4. Bake in three 8-inch buttered & floured layer pans for about 30 minutes or till golden brown. Cool at least 5 minutes before removing from pans.
5. Spread strawberry jam between cooled layers and cover top and sides with swirls of whipped cream. Serve immediately and watch as it disappears.