I'm sure I'm spelling this wrong, but it's the best I can do because I'm working from memory and I haven't seen this recipe in 30 years. It's a cake batter that has a dryish, buttery texture. You fill the cake pan, press some of the batter up the sides of the pan, then you fill the center depression with applesauce, (that's what the original recipe called for, but I used peach pie filling which worked fine).
If anybody knows the cake that I am trying to describe and would post the recipe I would appreciate it very much.
Thanks,
Margaret
THE ARISTO-CAKE, FYRSTEKAKE (www.fromnorway.net) At first this cake might seem a little daunting, it requires grinding hazelnuts or almonds, but after that it is as easy as -cake. To make an easier version of the cake, but just as delicious, substitute the hazel filling with a layer of jam or applesauce.
Crumble butter and flour together. Add the sugar, baking powder and then egg. Put 1/3 of the dough to the side, with the rest press it evenly out in a cake for, with a bit up the sides. Spread the almond filling out over the dough. Roll the remaining dough out to about 1/4 inch thickness and the cut into 1-inch strips. Lay half of the strips over the almond filling in one direction and the other half perpendicularly over them. Brush egg white.And bake for approximately 50 minutes at 350 degrees Fahrenheit.
Almond Filling Grind almonds and mix together with the cooked potato. Add the powdered sugar and spices. If the mixture is too dry 1 tlb of water can be added.
