Norwegian almond cake

Ingredients for 1 servings:

• 3 eggs, size M, separated
• 100 g butter (or margarine), lactose-free soft
• 125 g sugar
• 150 g almond(s), ground.
• 60 g almond(s), chopped
• 150 g jacket potatoes, boiled, cooled, peeled, mashed or grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

lactose-free, gluten-free, no baking powder

Separate the eggs and beat the egg whites until stiff. Beat the lactose-free butter with a hand mixer until smooth and gradually stir in the sugar, then add the egg yolks one at a time, whisking continuously. Then fold in both types of almonds and the mashed or grated potatoes. Finally, carefully fold in the stiffly beaten egg whites. Line a 24 cm springform pan with baking paper, pour in the almond mixture, and bake in a preheated oven at 175°C (top/bottom heat) for about 45 minutes. If desired, dust the almond cake with powdered sugar after it has cooled. Serve with fruit compote or cranberry cream.