Fyrstekake – Norwegian Prince Cake
Fyrstekake – Norwegian Prince Cake from Norway. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 10 min
- Cook
- 45 min
- Total
- 1 hr 25 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Crust ▢ Mix together sugar, vanilla and butter until light and fluffy. Mix in the egg yolks. Add in the flour and baking powder and knead with hands until the dough is smooth. ▢ Pack the dough in plastic wrap and chill in refrigerator for at least 30 minutes. Almond filling ▢ Run the almonds and sugar together in a food processor until the almonds are finely ground (you can decide for yourself how coarse or fine you want them). ▢ Stir in the butter, egg, cognac and/or almond extract (if using). Assembly ▢ Line the bottom of your cake form with baking paper and grease the sides of the form. ▢ Preheat oven to 350°F (175°C). ▢ Cut 2/3 of the crust dough into slices and press down into the cake form. Cover the bottom of the cake form with the dough and bring the dough 2-3 cm (1 inch) up the sides of the form, pressing until even. ▢ Scoop the almond filling on top of the crust, spreading it evenly across the cake form. ▢ Roll out of the rest of the dough and slice into long strips. Lay the strips of dough across the cake in a grid. Don't worry of the strips break – simply press them back together on the cake. ▢ Gently brush the dough with egg wash. ▢ Bake for about 45 minutes. The top of the cake should be golden brown while the almond filling will remain soft.
Ingredients
- Sugar177 ml
- Vanilla4.9 ml
- Butter158 ml
- Egg Yolks4
- Wheat flour473 ml
- Baking Powder4.9 ml
- Almonds355 ml
- Sugar177 ml
- Melted Butter30 ml
- Egg2
- Brandy30 ml
- almond extract5
- Egg1
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Crust ▢ Mix together sugar, vanilla and butter until light and fluffy. Mix in the egg yolks. Add in the flour and baking powder and knead with hands until the dough is smooth. ▢ Pack the dough in plastic wrap and chill in refrigerator for at least 30 minutes.
30 minStep 2
Almond filling ▢ Run the almonds and sugar together in a food processor until the almonds are finely ground (you can decide for yourself how coarse or fine you want them). ▢ Stir in the butter, egg, cognac and/or almond extract (if using). Assembly ▢ Line the bottom of your cake form with baking paper and grease the sides of the form. ▢ Preheat oven to 350°F (175°C). ▢ Cut 2/3 of the crust dough into slices and press down into the cake form. Cover the bottom of the cake form with the dough and bring the dough 2-3 cm (1 inch) up the sides of the form, pressing until even. ▢ Scoop the almond filling on top of the crust, spreading it evenly across the cake form. ▢ Roll out of the rest of the dough and slice into long strips. Lay the strips of dough across the cake in a grid. Don't worry of the strips break – simply press them back together on the cake. ▢ Gently brush the dough with egg wash. ▢ Bake for about 45 minutes. The top of the cake should be golden brown while the almond filling will remain soft.
45 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish)
Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Fyrstekake – Norwegian Prince Cake take?
1 hr 25 min all in — 10 min prep, 45 min cook, 30 min rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Eggs, Wheat, Tree nuts. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Blender, Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
¾ cup of Sugar.
How much sugar?
¾ cup of Sugar.
What can I use instead?
butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish). Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.