Hi, everyone I hope you all are doing great. 

I fell in love with this delicious Norwegian Almond Cake, from the first time I tasted it as a young girl, it has such a unique taste to it.

It is made with a gooey almond bun, topped with creamy custard and loaded with vanilla flavor. It is just so heavenly; it melts in your mouth.
with love from Norway!

WATCH THE VIDEO BELOW HOW TO MAKE THIS CAKE.

Print Out The Recipe

NORWEGIAN SUCCESS CAKE

Ingredients

ALMOND BASE

  • 4 EGG WHITES
  • 2 CUPS (220 G) POWDERED SUGAR, DIVIDED
  • 1-2 TEASPOON VANILLA BEAN PASTE OR VANILLA EXTRACT, OPTIONAL
  • 1 . CUP (250 G) GROUNDED ALMONDS

CUSTARD CREAM TOPPING:

  • 6 EGG YOLKS
  • 3/4 CUP (150 ML) HEAVY CREAM
  • 3/4 CUP + 2 TABLESPOONS (190 G) SUGAR
  • 2 TEASPOONS VANILLA BEAN PASTE AND/OR SEEDS SCRAPED FROM 1 VANILLA BEAN
  • 10 OR 14 TABLESPOONS (150-200 G) COLD UNSALTED BUTTER, CUT INTO PIECES

DECORATION:

  • PEARLS
  • CHOCOLATE SHAVINGS

preparation

  1.  Preheat the oven to 320F° (160C°).
  2. Line a 9-inch (23 cm) round springform pan with baking parchment, grease the sides and set aside.
  3. Blend half of the confectioners’ sugar with the ground almonds in a bowl and set aside.
  4. Place the egg whites into a clean bowl and beat on low speed until foamy, about 30 seconds.
  5. Increase the speed to medium-high and beat until soft peaks form about 1 minute.
  6. Increase the speed to high and add the powdered sugar one spoonful at a time.
  7. Beat on medium speed until very stiff peaks form and the meringue is glossy and thick.
  8. Add the vanilla paste and combine.
  9. Fold in the ground almonds and sift in the rest of the powdered sugar.
  10. with a silicon spatula combine.
  11. Pour the mixture into the prepared springform pan.
  12. Use your spatula to make sure it is an even layer and to eliminate any air bubbles.
  13. Bake on the middle rack for 25-30 minutes.
  14. Do not over-bake this cake!
  15. Let cool completely.

MEANWHILE, MAKE THE CUSTARD CREAM

TOPPING.

  1. In a medium saucepan, put the egg yolks, heavy cream, sugar and vanilla bean paste.
  2. Over medium heat, whisk continually until the mixture starts to thicken.
  3. Remove from the heat and transfer to a mixing bowl let it cool completely to room temperature, this takes about 30-40 minutes.
  4. When ready, whisk for 5 minutes, you will see that the mixture will start to become lighter.
  5. Add cold diced butter, piece by piece.
  6. Whisk until everything is fluffy about 5 minutes more, stop the mixer, scrape the sides of the bowl.
  7. If the cream is too soft.
  8. Put the bowl in the freezer for about 3-5 minutes. Take it out and mix it another three minutes, more and you get this beautiful fluffy stable cream.
  9. Spread the custard cream on top of the almond base and chill in the refrigerator for a few hours.
  10.  Alternatively, do as I do, and decorate the cake with the custard cream by using a Wilton #1M nozzle and a piping bag.
  11. Watch the video above how to make roses.
  12. Decorate with some white pearls or chocolate shavings.
  13. Cut, serve, share and enjoy.

Order my English baking book ” Love Manuela ” here; 

 

 

4 Comments

  1. Love at first sight, me and this cake!
    I’ll try this Weekend! Thank you for recipe!

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