Norwegian Fyrstekake

Instructions

1. Prepare the pastry dough
   In a large bowl, combine the flour with 1/4 cup of sugar. Add the cold cubed butter and work it into the flour mixture using your fingertips or a pastry cutter until it resembles coarse crumbs. Add 1 egg, vanilla extract, and almond extract, then mix until the dough comes together. Divide the dough into two portions - 2/3 for the base and 1/3 for the top. Wrap each portion in plastic wrap and refrigerate for 30 minutes.
2. Make the almond filling
   In a medium bowl, mix together the ground almonds, remaining 1/2 cup sugar, breadcrumbs, cardamom, and salt until well combined. Set aside.
3. Assemble the cake
   Preheat oven to 350°F (175°C). Grease a 9-inch tart pan or springform pan. Roll out the larger portion of dough on a lightly floured surface to about 1/8 inch thickness and transfer it to the prepared pan, pressing it into the bottom and up the sides. Trim any excess dough. Spread the almond filling evenly over the base.
4. Create the lattice top
   Roll out the remaining dough on a lightly floured surface. Cut into 1/2-inch strips and arrange in a lattice pattern over the filling. Alternatively, cut out decorative shapes like diamonds or hearts. Press the edges to seal.
5. Apply egg wash and garnish
   In a small bowl, whisk together the egg yolk with 1 tablespoon of water. Brush the lattice top with the egg wash, then sprinkle with sliced almonds, pressing them lightly into the dough.
6. Bake the cake
   Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the filling is set. If the top browns too quickly, cover loosely with aluminum foil.
7. Cool and serve
   Allow the cake to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack. Serve at room temperature, cut into wedges. The cake can be stored in an airtight container for up to 3 days.