Norwegian Cream Cake

6 eggs 120g flour 180g sugar 1 teaspoon baking powder 30g potatoe flour(0ptional) 12dl whipped cream 5 tablespoon apricot jam 100g hazelnuts,chopped 500g mazipan.

Beat the eggs and sugar together to a creamy and thick mixture, add the dry ingredients. Pour into a 8' round cake greased with butter and flour,bake in 175c for 45 minutes. When cold ,cut into three parts. Fill bottom part with apricot jam and whipped cream,lay the second part on top,fill the second part with chopped hazelnut and whipped ceam,cover with the third part. Coover the cake with the remaining whipped cream. roll mazipan and cover the cake ,decorate with royal icing and mazipan roses.

Sarah N. Okehi