1 cup sour heavy cream
2 Tbsp sugar
6 Eggs separated
2/3 cup flour


Step 1

Preheat the oven to 180 C (350 F). Whip the cream and sour cream with half the sugar. Beat the egg yolks with the remaining sugar until light and lemon-colored. Fold into the cream.

Step 2

Fold in the flour. Beat the egg whites until stiff but not dry and fold into the cream mixture. Pour into a greased ovenproof dish and bake until puffed, golden and set, about 15-20 minutes.

The Norwegian Kitchen is available for purchase, through the Vesterheim Bookstore.

Vesterheim Museumsbutikk
523 West Water Street
IA 52101
(800) 979-3346