For the Cake:

1 Cup unsalted butter
⅔ Cup sugar
1 Egg
1 Egg yolk
2 ⅔ Cups flour

For the Filling:

1 ⅓ Cups ground almonds
1 ¼ Cups confectioner’s sugar
2 Egg whites
½ Tsp rum extract
2 Tbsp water


Step 1

Preheat the oven to 180 C (350 F).

Step 2

In a food processor, combine butter, sugar, egg, egg yolk and flour until the dough forms a ball. Do not overwork.

Step 3

Press 2/3 of the dough into the bottom and up the sides of a 22 cm (9″) springform.

Step 4

Combine ingredients for the filling and pour into the crust.

Step 5

Roll out remaining dough to a thickness of 3 mm (⅛”). Cut into 12 mm (2 ½”) strips. Lay the strips in a lattice pattern over the filling.

Step 6

Place a strip of dough around the edge of the cake.

Step 7

Bake about 50 minutes.

This recipe is taken from “The Norwegian Kitchen” which is available for purchase, through the Vesterheim Bookstore.

Vesterheim Museumsbutikk

523 West Water Street
Decorah, IA 52101
(800) 979-3346