Mandel Kake

…because recipes in translation
linger on taste buds
as poems meanderalong cerebral pathways…

…I offer
this recipe in true bilingual, personally translated, character…

Bunn:

• 200 – 250 gm mandler, hakkes og males
• 250 gm melis
• 4 eggehviter

Eggehviter og melis stivpiskes og blandes m/mandlene. Stekes v/ 175° C i ekstra godt smurt form ca 30 – 35 minutter.

Krem:

• 4 eggeplommer
• ½ dl fløte
• 5 ss sukker
• litt vaniljesukker

Blandes i gryte og varmes til kokepunkt under stadig omrøring.

Avkjøl.

75 gm smør, i små terninger, røres i.

Smøre pa kakebunnen.

Pynt m/ Non-Stop.

Almond Cake

…in Oslo days,
in an Art Collective just off Maridalsveien—

—I shared recipes for brownies and chocolate chip cookies, echoes from America to Norway, rebounding back to me with this…

Cake:

• 2 cups almond meal (you can grind this yourself, or purchase…)
• 2 cups powdered sugar
• 4 egg whites
• 1 Tbsp. butter

Using a standard beater in a glass bowl, beat egg whites until just stiff, adding sugar in a slow steady stream. Fold in one third of the almond meal and combine. Fold in remaining almond meal in thirds.

Transfer mixture to a well-buttered fluted six to eight inch spring-form pan … Jean Pierre Rampal's flute will provide perfect inspirational vibes and suspension… Bake undisturbed at 350° F for 30 – 35 minutes. Let cool.

Custard Topping:

• 4 egg yolks
• ¹⁄₃ cup heavy cream
• 4 tbsp. sugar
• ½ tsp. vanilla

Combine all ingredients in a saucepan over moderate heat, stirring constantly. Bring to a boil. Remove from heat and let cool.

Beat in ¹⁄₃ cup softened butter until smooth.

Spread topping over cake.

Decorate…strands of orange peel dipped in dark chocolate are delectable, though Norwegians favor the pastilles known as Non-Stops…

Slice into ten thin wedges. Continue streaming strains of Jean Pierre's flute in the background – varying composers according to the occasion.