Snøfrisk Cake with Orange Salad

Serves 18

 

Nutty ground:

4 egg whites
200g / 7 oz sugar
200g / 7 oz grated hazel nuts

Preheat the oven to 230 ºC / 450 ºF . Butter the baking tin.

Whisk the egg white with sugar and add carefully the hazel nuts. Pour the bland into the baking tin and bake until light brown and soft. Let to cool down in the tin. Cool the oven to 130 ºC / 270 ºF.

Snøfrisk cream:

750g / 1 ½ lb Snøfrisk
150g / 5 oz sugar
2 vanilla bars
1 dl / ½ cup lemon juice
4 large eggs

Mix Snøfrisk, sugar, vanilla seeds scraped from 2 vanilla bars, lemon juice and eggs. Stir until the bland is smooth. Pour over the nutty ground and bake for additional 20 minutes on 130 ºC / 270 ºF until the Snøfrisk blend gets solid.

Cream topping:

6 dl / 2 ½ cup sour cream
6 tbsp sugar
1 vanilla bar

Mix sugar, seeds from vanilla bar and cream. Wait until the sugar is melted. Spread carefully over the warm cake and bake for 3 – 4 additional minutes. Cool down the cake without removing it from the tin. We recommend to let the cake cool down in the refrigerator overnight.

Orange salad:

3 dl/ 1 cup sugar
3 dl / 1 cup water
1 vanilla bar
1 cinnamon bar
3 star anises
2 oranges

Boil the water. Remove from heat, add sugar, spices and  let soak for 30 minutes. Cool down. Peal and cut the oranges in 0,5 cm/ 0,2 inch thick slices. Soak oranges in the juice for at least an hour  – preferably overnight.

To serve – take the cake out of the fridge 30 min before serving. Serve with slices of orange.