Spettekaka

Ingredients

Granulated sugar

1 cup

Powdered sugar

for dusting

Almond extract

1 teaspoon

Vanilla extract

1 teaspoon

All-purpose flour

1 cup

Eggs

6, separated

Instructions

1. Preheat the oven to 300°F (150°C).
2. In a clean mixing bowl, place the egg whites. Beat the egg whites using an electric mixer on high speed until stiff peaks form.
3. Gradually add the granulated sugar to the egg whites, continuing to beat until the mixture becomes glossy and holds stiff peaks.
4. In a separate bowl, lightly beat the egg yolks. Add the vanilla extract and almond extract to the egg yolks and mix until well combined.
5. Gently fold the egg yolk mixture into the beaten egg whites, being careful not to deflate the eggs.
6. Sift the flour over the egg mixture and gently fold it in until fully incorporated.
7. Grease a spettekaka mold or a tall, round cake pan with butter or cooking spray to prevent sticking.
8. Pour the batter into the mold, filling it about 3/4 full to allow for rising during baking.
9. Bake in the preheated oven for 2 hours, or until the spettekaka is golden brown and a toothpick inserted into the center comes out clean.
10. Remove the spettekaka from the oven and let it cool in the mold for 10 minutes before carefully transferring it to a wire rack to cool completely.
11. Once completely cooled, dust the spettekaka with powdered sugar before serving. Slice and serve this elegant cake as a delightful dessert.