Instructions
Crust Preparation: Begin by creaming together the granulated sugar, vanilla extract, and softened butter until the mixture becomes light and fluffy, which is key to a tender crust. Gradually mix in the four egg yolks to enrich your dough. Next, sift in the flour and baking powder, then knead the mixture gently with your hands until the dough is smooth and cohesive. Wrapping the dough in plastic wrap and chilling it in the refrigerator for at least 30 minutes will make it easier to handle and enhance its texture. Almond Filling: While the dough chills, prepare the almond filling by finely grinding the almonds and brown sugar together in a food processor. You can adjust the grind to your preferred texture—fine for a smooth filling or slightly coarse for added bite. Transfer this mixture to a bowl, then stir in the melted butter, two eggs, brandy, and almond extract. This blend will yield a rich, aromatic filling packed with nutty sweetness and subtle warmth from the cognac or brandy. Cake Assembly: Line the bottom of your cake pan with baking paper and generously grease the sides to ensure the cake will release easily after baking. Preheat your oven to 350°F (175°C) to have it ready when your cake is assembled. Take two-thirds of your chilled dough, slice it into manageable pieces, and press it firmly and evenly into the bottom of the pan, bringing it up the sides by about 2-3 cm (1 inch). This thick crust acts as a sturdy base to hold your almond filling. Spoon the almond filling on top, spreading it evenly across the dough base for uniform baking. Roll out the remaining dough and slice it into long strips. Arrange these strips over the almond filling in a lattice pattern. Don't worry if some of the strips break; gently press them back together on the cake — the patchwork will bake just fine and add rustic charm. Lightly brush the lattice with a beaten egg wash — this will create a glossy, golden finish once baked. Bake the cake for about 45 minutes until the top turns a beautiful golden brown, and the almond filling remains delectably soft beneath the lattice crust. Let the cake cool slightly before slicing to allow the filling to set. Tip: For an extra fragrant touch, you can toast the almonds before grinding. Serve Fyrstekake with a dollop of whipped cream or vanilla ice cream to complement its rich flavors.
