Success Cake

Success cake is a classic Norwegian celebration cake with an almond base and silky smooth yellow cream. The base is made from whipped egg whites, powdered sugar, and ground almonds, which gives it a moist and chewy texture. The characteristic success cake gets its flavor from the rich cream made with egg yolks, cream, sugar, vanilla, and butter. The cake is simple, gluten-free, and perfect for both parties and everyday treats.

• 4 egg whites
• 150 g powdered sugar
• 150 g ground almonds
  
  Success Cream
• 4 egg yolks
• 1 dl heavy cream
• 125 g sugar
• 1 tsp vanilla sugar
• 150 g room temperature butter

1. Place the almonds in a food processor and grind them until they are finely chopped. It’s fine to have some coarser pieces. Mix the powdered sugar and ground almonds.
2. Whip the egg whites until stiff peaks form.
3. Gently fold the almond and powdered sugar mixture into the whipped egg whites.
4. Pour the batter into a springform pan (20 cm) lined with baking paper.
5. Bake in the middle of the oven at 160°C for 35-40 minutes.
6. Let the base cool completely in the pan. After it has cooled a bit, I place the base in the freezer for a couple of hours. This makes it easier to release from the pan and easier to handle.
7. The Cream: Whisk together the egg yolks, cream, sugar, and vanilla sugar in a saucepan. Heat while continuously whisking over medium heat until the cream thickens. Let the cream cool to room temperature, then whisk in the softened butter. Spread over and decorate the cake as desired.

Feel free to decorate with some chopped almonds, grated chocolate, or fresh berries for an extra tempting appearance.