recipelink.com Chat Room Recipe Swap – 2000-12-14
From: Ingrid.F,.Norway

A Norwegian classic

Sugar cake.

3 eggs
3/4 cups of sugar
2 Tbls boiling water
3/4 cups of flour
1/4 cup of potato starch
2 tsp baking powder

Preheat oven to 350 degrees.
Beat eggs and sugar until foamy. Add boiling water. Mix flour, starch and baking powder, add to egg mixture. Stir very lightly. Pour into buttered and flour cake pan (circular) and bake for about 45-50 minutes until done.
When cold, slice horizontally into layers.
May be filled with fruit or jam and lots of whipped cream. A classical variety is strawberries and cream, or pineapple, chopped banana and cream, or pears and cream with some dark chocolate mixed in. Cover with whipped cream and decorate.

Or try one or two of the varieties that has got special names, like:
Green sweather:
One layer of sugar caked
Cover with thin layer of apricot puree/jam
Then a big heap of whipped cream with a little sugar and lots of chopped walnuts mixed in.
One more layer of sugar-bread, cut in wedges or sectors. The cake should now have almost a hemispherian shape.
Cover the cake with marzipan, colored green. Sift some powdered sugar on top, decorate with a cherry

White lady is a one layer of sugar bread, then thin layer of cream, a layer of macron , strawberry jam, a layer of whipped cream, and a layer of sugar cake. Cover with white marzipan.

Macron:
2 egg whites
7 oz of sugar
7 oz of almonds

Whip egg whites and sugar until peaks form. Grind almonds, add to eggs, stir. Draw a circle the same size as you baking pan on baking paper. Use your spatula and put almond/egg/sugar mixture evenly on the paper. Bake on low heat until the macaroon has started to turn light brown. Cool on rack.