This cake is claimed by both the Danes and Norwegians; this caramel and almond topped cake is a favorite in all the Scandinavian countries.
3 eggs, room temperature
1 cup sugar
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 cup (1 1/2 sticks) butter, melted
3 tablespoons milk
1 teaspoon vanilla
1/3 cup butter
1/2 cup sugar
1/2 cup whipping cream
1/2 cup slivered blanched almonds, toasted
Position rack in center of oven and preheat to 350 degrees. Butter 10 inch springform pan. Beat eggs and sugar in medium bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 6 minutes. Combine flour and baking powder and fold into egg mixture. Fold in melted butter, milk and vanilla until smooth. Turn into prepared pan. Bake until tester inserted in center comes out clean, 30 to 35 minutes.
Just before cake is done, prepare topping: Melt butter in heavy 8 inch skillet over low heat. Mix in sugar and cream and cook, swirling pane occasionally, until sugar dissolves. Increase heat to high and bring to boil. Let boil vigorously exactly 2 1/2 minutes.
Immediately pour topping over cake. Sprinkle with nuts. Continue baking until topping is bubbly and brown, watching carefully, about 12 minutes. Cool on rack. Serve warm or at room temperature.