Norwegian almond cake !

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Norwegian almond cake !

Tilbake til norsk oppskrift !

Norwegian almond cake or sucsess cake ! This is an old traditional cake .  Easy to make and taste like heaven. I allways make the kake a few days ahead, to let it set, and ansables it the morning of the day I will serve it.
Leftovers can bee freezed.
If you want to make this cakt to have in your freezer ? Freeze the cake and the cream separatly and ansamble the cake when it is thawed.

To make the almond cake:


Preheat oven to 350 F degree.
  • 6 large egg whites
  • 11 oz sugar
  • 11 oz almond flour
  • 1/2 tsp baking powder
  • 2 tsp potatostarch
Whip egg whites with an electric mixer until fluffy. 5 to 7 minutes.
Continue mixing and slowly add sugar.
Combine remaining dry ingredients in a bowl.
Gently fold in the  dry ingredients.
Pour into a well greased 9.5-inch cake pan.
Bake on lower rack of the oven for 25 minutes.

To make the Yolk Cream:


  • 6 egg yolks
  • 1 1/4 cup heavy cream
  • 5 1/2 oz sugar
  • 2 tsp vanilla extract
  • 5 1/2 oz unsalted butter
In a saucepan combine egg yolks, heavy cream, sugar and vanilla extract.
On medium heat, bring mixture to a boil stirring constantly until the cream thickens.
Remove from the heat and stir in butter until melted.
Lett cool. I use plastic wrap direcly on to the surfas. Refridgerate.
To make the traditional cake !  Transfer the finished almond cake to a plate and pour the cooled yolk cream over.
I like to tort and fill the cake with
  • 1 cup whipped cream
  • 1/3 of the yolk cream mixed together.
Cover cake with remaining yolk cream. Any remaining filling I pipe on top of the cake.

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By | 2011-01-07T07:29:40+00:00 januar 7th, 2011|Cakes, Dessert|0 Comments

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