In Norway we have one famous cake; called success cake ( suksessterte)  it has a gooey almond bunn, topped with a delicious custard cream,  I have a video →here where you can see how to make it.
The cake is delicious, and the cream of this famous Norwegian cake is a custard.

I then add pieces of cold butter into the custard while whipping it up, you get this fluffy cream.

In this recipe, I changed it up a bit by adding cream cheese into the cream; and turning this classic beauty into a cheesecake version!
The almond bunn is gooey and the cheesecake is all about vanilla, you see the vanilla flecks in the picture?
I sure do love vanilla!
I hope you try it and let me know if you love it as much as I do.

ALMOND BASE

  • 4 EGG WHITES
  • 1-2 DROPS OF FRESH LEMON JUICE, OPTIONAL
  • 2 CUPS (220 G) CONFECTIONERS’ SUGAR
  • 1-2 TEASPOON VANILLA BEAN PASTE OR VANILLA EXTRACT, OPTIONAL
  • 1 3/4 CUP (250 G) GROUNDED ALMONDS 

CUSTARD CREAM TOPPING:

  • 6 EGG YOLKS
  • CUP (150 ML) HEAVY CREAM
  • CUP + 2 TABLESPOONS (190 G) SUGAR
  • 2 TEASPOONS VANILLA BEAN PASTE AND/OR SEEDS SCRAPED FROM 1 VANILLA BEAN
  • 14 TABLESPOONS (200 G) COLD UNSALTED BUTTER, CUT INTO PIECES
  • 8-10 OZ  PHILADELPHIA CREAM CHEESE, AT ROOM TEMP.

DIRECTIONS FOR THE ALMOND CAKE.

  • Preheat the oven to 320°F (160°C). Line a 9-inch (24 cm) round springform pan with baking parchment, grease the sides and set aside.
  • Place the egg whites and lemon juice into a mixing bowl and beat on low speed until foamy, about 30 seconds. Increase the speed to medium and beat until soft peaks form about 1-2 minutes.
  • Add the powdered sugar one spoonful at a time.
  • Beat on medium speed until very stiff peaks form and the meringue is glossy and thick.
  • transfer the mixture to a medium bowl
  • Add the vanilla paste, (optional)  and with a spatula combine
  • Fold in the ground almonds with a spatula.
  • Pour the mixture into the prepared springform pan.
  • Use your spatula to make sure it is an even layer and to eliminate any air bubbles.
  • Bake on the middle rack for 25-30 minutes.
  • Do not over-bake this cake or it will taste dry.
  • Let cool completely.

DIRECTIONS FOR THE CUSTARD CREAM/ CHEESECAKE MIXTURE

  • In a medium saucepan, put the egg yolks, heavy cream, sugar and vanilla bean paste or seeds of a vanilla bean.
  • Over medium heat, whisk continually until the mixture starts to thicken.
  • Remove from the heat and transfer to a mixing bowl, place the mixing bowl into a ice water or just cold water so it cools down faster, about 30-40 minutes.
  • When ready, whisk for 5 minutes, you will see that the mixture will start to become lighter.
  • Change to a paddle attachment or use a beater-blade, and add cold diced butter, piece by piece and whisk until everything is fluffy about 5 minutes more, stop the mixer, scrape the sides of the bowl at times.
  • Add the cream cheese and mix until combined and smooth.
  • Spread the custard cream on top of the almond base and chill in the refrigerator a couple of hours until firm or preferably overnight.
  • Decorate the top as you like, serve, cut and enjoy!

FEW STEP BY STEP PICTURES;  FOR THE ALMOND BUNN.

 

FEW STEP BY STEP PICTURES FOR THE CUSTARD CREAM; 

Facebook Comments

Write A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin It
USANorway