Hello everyone, I hope you are all well.
Today’s temptation is this amazing Success cake, here is the recipe.
- 6 eggs
- 2 1/3 cup (300 g) powdered sugar
- 3 1/4 cups (375 g) ground almonds (not too finely ground)
- 1 teaspoon lemon juice
- 1 tablespoon vanilla extract
Success cream (cream topping):
- 6 egg yolks
- 2/3 cup (150 ml) heavy cream
- just under 1 cup (180 g) regular sugar
- 1 vanilla bean (split in half lengthways and seeds scraped out)
- 3/4 cup + 1 tablespoon (200 g) butter
- 3 1/2 oz. (100 g) chocolate, grated
Separate the eggs.
Put the whites into a mixing bowl, reserve the yolks for later.
Start whisking the egg whites, then add the lemon juice.
Add the powdered sugar little by little, continue whisking until the mixture is thick and shiny.
Add the vanilla extract.
Whisk until the meringue is white and fluffy.
Fold in the ground almonds.
Pour the batter into a 10 or 11-inch (26 or 28 cm) baking pan.
Bake in the middle of a 350 ˚F (175 ˚C) oven for about 30 minutes.
Leave to cool.
For the success cream: put the egg yolks, heavy cream, sugar and the seeds from the vanilla bean into a pan. Place on a low heat and whisk until thickened.
Remove the pan from the heat and place it into a bowl filled with cold water.
When the egg yolk mixture is cool, pour into a mixing bowl and start beating.
Add the butter little by little, continue beating for 3-4 minutes until nice and fluffy.
Spread the cream over the almond base.
Finely chop some chocolate and sprinkle over the cream.
Chill for at least one hour before serving.
Nothing remains now but to enjoy a piece of cake… and to share the cake with the people around you.
I hope I was able to tempt you, have a nice evening and a great week.
Hugs from me to you.