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Norwegian Frukt Kage




Source of Recipe


Signe


Recipe Introduction


1 - 10 inch tube pan with a removable bottom and "legs" is recommended.



List of Ingredients




1 1/4 cups cake flour
1 3/4 cups white sugar
1/4 teaspoon salt
1 1/2 cups egg whites (12 whites)
1 teaspoon cream of tartar
1/2 teaspoon almond extract
1 pint whipping cream
Apricot filling
raspberry filling



Recipe



1Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
Sift together flour, sugar, and salt. Repeat five times.
Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
Cut the cake into 3 layers. use apricot filling between bottom layers, and raspberry filling between that and top layer.
Whip until stiff 1 pint whipping cream and beat in 2 tablespoons powdered sugar.
Make and cool the fillings and add 1/3 of the whipping cream to each.

Apricot filling;
Add 1 tsp unflavored gelatin to 1 T fruit juice. Dissolve gelatin over hot water and stir into 1 cup mashed apricot pulp. Chill. When partially set, fold in the 1/3 whipped cream.

Raspberry filling;
Add 1 tsp unflavored gelatin to 1 T fruit juice. Dissolve gelatin over hot water and stir into 1 cup raspberry jam or frozen raspberries. Chill. When partially set, fold in the 1/3 whipped cream.

Put layers together and frost top and sides with remaining whipped cream. Chill and serve.