This lovely, yellow half cake / half confectionery (with no food colorings) is actually called “suksesskake” in Norwegian. I don´t know that this cake has a name in English, Google sure didn´t provide me with any – so let´s just do a quick and dirty translation and call it a success cake. Agreed?
This recipe yields two cakes, and it is perfect for freezing. Pure genious, I tell ya!
The recipe is kind of mixed in between all the pictures, but what you´ll need to have before starting is: 400 g almonds, 650 g powdered sugar, 10 eggs, 2 1/2 dl heavy whipping creme, 350 g butter, 5 ts vanilla sugar, about 200 g dark chocolate and 2-3 TS coffee.
- 400 g almonds
- 400 g powdered sugar
- 8 egg whites
Grind the almonds and mix with the powdered sugar.
Whip the egg whites firm and carefully turn into the almond/sugar mix.
Add the batter to two round cake tins (a 22 cm round cake tin and a 24 cm (or even a 26 cm)), and bake at 170 degrees Celsius / 340 degrees Fahrenheit in the middle of the oven for 50 minutes, one at a time. If you have a fan assisted oven (or two ovens – my personal wet dream, hehe) you can bake both at the same time.
- 10 egg yolks
- 2 1/2 dl heavy whipping creme
- 250 g powdered sugar
Mix in a pot and heat. Stir until it thickens, remove from the heat (just as it reaches boiling point) and let it cool.
- 350 g butter
- 5 ts vanilla sugar
Whip and mix into the cooled egg creme.
- 100 g dark chocolate
- 2-3 TS coffee
Melt the chocolate with the coffee and mix into a little of the egg creme (you should have about one third chocolate and two thirds yellow glaze).
When the cake bottoms have cooled, it is time to put this concoction together! Start by spreding the chocolate cream over the bottoms. Then add the yellow egg creme. If you put the chocolate covered cake in the fridge for a few minutes, it will be easier to spread the yellow glaze on top without mixing the two glazes together.
Top the whole sha-bam with some chopped dark chocolate, if you want (who wouldn´t??).
Enjoy both, give one away or put one in the freezer for later. It is actually great for freezing, and thawes quickly! Perfect for unanounced visitors 🙂
- 400 g mandler
- 400 g melis
- 8 eggehviter
Mandlene males og blandes med melis. Stivpisk eggehviter og bland det sammen med det andre. Denne deigen passer til en form på 22 cm og en på 24 eller 26 cm. Stekes på 170 grader i 50 min midt i ovnen.
- 10 eggeplommer
- 2 1/2 dl fløte
- 250 g melis
- 350 g meierismør
- 5 ts vaniljesukker
- 1 plate lys kokesjokolade smeltes i
- 2-3 ss kaffe.
Dette blandes i litt av kremen. Når kakebunnene er avkjølt legges kremen på (behold kakeringen på rundt bunnen). Sjokoladekremen først, så resten av kremen. Ha på hakket sjokolade tilslutt. Den ene kan gjerne fryses til en annen anledning!