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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