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Norwegian Almond Cake


Another delicious cake recipe from my Norway friend: Here in Norway, the cake has both names, but the official name is success, cake!













Trans-fat Free, Very low in sodium, Low Sodium


For the almond cake:
6 large egg whites
at room temperature, from large eggs, reserve the egg yolk for cream
11 ounces sugar
11 ounces almonds
flour, do not use foodprocessor to cut almonds
½ teaspoons baking powder
tablespoon potato starch
For the yolk cream:
6 large egg yolks
1 ¼ cups cream
5 ½ ounces sugar
2 teaspoons vanilla extract
5 ½ ounces butter, unsalted


To make the almond cake:

Preheat oven to 350℉ (180℃) degree.

Whip egg whites with an electric mixter until fluffy, 5 to 7 minutes.,

Add sugar slowly, gently fold in the dry ingredients.

Pour the dry ingredients into a well greased and floured 9.5-inch cake pan.

Bake on the lower rack for 25 minutes.

To make the Yolk Cream:

In a saucepan combine egg yolks, heavy cream, sugar and vanilla extract.

Bring to a boil, stir constantly until the cream thickened. do not use high heat.

Remove from the heat and stir in butter until melted. Let cream cool.

The original cake is done now, just transfer cake on a plate and pour the cold yolks cream over.. but I like to cut the cake in 2 layers and combine 1 cup wipped cream and ⅓ of the yolk cream, then spread evenly between the two layers of the cake, and the rest I pipe on top of the cake as decoration.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 30157% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 32mg 1%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 6%
Sugars g
Protein 11g
Vitamin A 9% Vitamin C 0%
Calcium 6% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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