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!
Yield
16 servingsPrep
20 minCook
25 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ⅔ | tablespoon |
potato starch
|
* |
| For the yolk cream | |||
| 6 | large |
egg yolks
|
|
| 1 ¼ | cups |
cream
heavy |
|
| 5 ½ | ounces |
sugar
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 5 ½ | ounces |
butter, unsalted
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the almond cake: | |||
| 6 | large |
egg whites
at room temperature, from large eggs, reserve the egg yolk for cream |
|
| 317.9 | ml/g |
sugar
|
|
| 317.9 | ml/g |
almonds
flour, do not use foodprocessor to cut almonds |
|
| 2.5 | ml |
baking powder
|
|
| 1E+1 | ml |
potato starch
|
* |
| For the yolk cream: | |||
| 6 | large |
egg yolks
|
|
| 296 | ml |
cream
heavy |
|
| 159 | ml/g |
sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 159 | ml/g |
butter, unsalted
|
|
Directions
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.
