Kage med Smørcrème

Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.

Separate eggs, placing yolks in one bowl and whites in another. Beat egg whites with an electric mixer until stiff peaks form, about 3-4 minutes.

In a separate bowl, whisk egg yolks with sugar until the mixture is pale and thick, approximately 2-3 minutes.

Gently fold the egg white mixture into the yolk mixture in two additions, being careful not to deflate the whites.

Sift flour over the batter in two additions and fold in gently until just combined.

Pour batter into prepared pan and bake for 25 minutes until a toothpick inserted in the center comes out clean.

Remove cake from oven and allow to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

Prepare the smørcrème (butter cream): Beat butter until pale and fluffy, about 2 minutes, then gradually incorporate strong coffee extract.

Once the cake has cooled completely, spread or pipe the smørcrème on top and sides of the cake using a spatula or piping bag.

Garnish the frosted cake with chopped almonds, pressing them gently into the butter cream.