"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Norwegian Cream Torte Recipe

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This recipe for Norwegian Cream Torte, by , is from The Foss Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Bare


4 eggs (yolks & whites separated)
1 c sugar
3 tbsp cold water
1 scant cup of flour
1 tsp baking powder

2 egg yolks
c sugar
⅓ c flour
⅛ tsp salt
1 tbsp cornstarch
2 cup milk, scalded
1 tsp vanilla

Whipped Cream
3 cups heavy cream
2 tbsp powdered sugar

CAKE: beat egg yolks until light. Add sugar gradually and beat for 3 minutes. Add water and beat 5 minutes or until thick. Add dry ingredients (which have all been mixed together) to egg yolk mixture. In another bowl, beat egg whites until stiff peaks form. Fold gently into cake batter. Pour into a greased/floured spring form pan (or a 9 inch round pan) and bake at 325 for 20 minutes. When cake is done, allow to cool. Cut into two even horizontal layers.

FILLING: Whisk dry ingredients and egg yolks in a bowl until the mixture is pale yellow and thick. Pour scalded milk in gradually and cook for 15 minutes in a sauce pan or double boiler, whisking constantly to avoid eggs from curdling (I use the microwave as they didn't have a double boiler back in the day). Add vanilla. Mixture should be thick and creamy. Remove from the heat and allow to cool completely.

ASSEMBLE: On the bottom layer, spoon filling evenly. Add top layer and cover with sweetened whipped cream. Top with slivered almonds (or berries).

Personal Notes:
Personal Notes:
"This was a favorite of both Vernie Lowrey Landgren and Mabel Lowrey." Mary Bare




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