Fyrstekake (Norwegian Prince Cake)

Nov 3, 2026 · By VanillaGoods

Baking Pies tarts Vanilla: Extract Medium

A Norwegian pastry with a tender shortcrust base, a soft almond filling and a lattice of dough strips on top. Our version keeps the filling lightly boozy with rum and a hint of almond extract. Makes 1 9-inch tart in about 2 hr 25 min.

Prep 40 min

Cook 45 min

Cooling 1 hr

Total 2 hr 25 min

Yield 1 9-inch tart

Ingredients

Adjust yield

9-inch tart

2 cups (250 g)all-purpose flour
⅓ cup (40 g)powdered sugar, for the dough
½ tsp (2 g)baking powder
1 pinchfine salt
¾ cup (165 g)unsalted butter, cold, cubed
3 (54 g)egg yolks
½ tsp (3 ml)pure vanilla extract
1 tbsp (15 ml)ice water
2 ⅔ cups (250 g)almond flour
2 cups (250 g)powdered sugar, for the filling
4 (132 g)egg whites
¾ tsp (4 ml)almond extract
1 tbsp (15 ml)dark rum, optional
1 (50 g)egg, beaten, for brushing

Fresh ingredient guides

AlmondsHow to pick, season & nutrition · 188 kcal per 30 g

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Instructions

Pulse the flour, powdered sugar, baking powder and salt with the butter in a food processor until crumbly. Add the yolks, vanilla and ice water and pulse until the dough just holds together.
Flatten into a disk, wrap and chill 1 hour. Heat the oven to 350 F (175 C) and grease a 9-inch (23 cm) tart pan with a removable bottom.
Roll two thirds of the dough to 1/4 inch (6 mm) and press into the pan, trimming the edge. Chill the pan while you make the filling.
Whisk the almond flour and powdered sugar. Stir in the egg whites, almond extract and rum into a thick, spreadable paste. It should be smooth and glossy.
Spread the filling evenly in the crust.
Roll the remaining dough to 1/4 inch (6 mm) and cut ten strips about 1/2 inch (1.2 cm) wide. Weave a lattice over the filling and press the ends into the edge, trimming. Brush the lattice with the beaten egg.
Bake 40 to 45 minutes, until the lattice is deep golden and the filling is set, puffed and reads at least 160 F (71 C) in the center. Cool completely in the pan before unmolding.

Tips

Chill the lattice strips on a tray for 10 minutes if the dough softens while weaving.
Use a ruler for even strips; the look is part of the dessert.
It tastes better the next day once the filling settles.
Bake the almond filling until set and the center reaches at least 160 F (71 C) because it contains egg whites.

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Recipe FAQ

How long does it take to make fyrstekake (norwegian prince cake)?

Plan on 40 minutes of prep and 45 minutes of cooking, plus 1 hour to chill. The recipe makes 1 9-inch tart.

How should I store fyrstekake (norwegian prince cake)?

Store covered at room temperature up to 2 days or refrigerate up to 5 days; freezes up to 2 months.

Can I make fyrstekake (norwegian prince cake) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 0.5 tsp pure vanilla extract (3 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

A Norwegian lattice-topped almond pastry whose name means prince cake; sources say it was developed by a confectioner in Trondheim in 1856. Serve it with coffee.