Triple Cream Cake

This is a triple cream cake that truly impresses! An irresistible Norwegian celebration cake with almond base, milk chocolate cream, a rich yellow success cream, and a light whipped cream on top. Perfect for birthdays, confirmations, christenings, or May 17th. This cake melts in your mouth and looks fantastic on the dessert table.

Almond Base

• 3 egg whites
• 100 g powdered sugar
• 100 g almonds

Chocolate Cream

• 75 g heavy cream
• 100 g sugar
• 75 g butter
• 150 g milk chocolate
  

Success Cream

• 3 egg yolks
• 40 g heavy cream
• 70 g sugar
• 3/4 tsp vanilla sugar
• 150 g butter

Whipped Cream

• 225 g heavy cream
• 3 tsp powdered sugar

The Cake

Whisk the egg whites until stiff peaks form. Gradually add the powdered sugar and whisk gently until you have a light meringue. Finely grind the almonds (in a grinder or food processor) and carefully fold them in. Pour the batter into a round cake pan (18–19 cm) lined with parchment paper. Bake in the middle of the oven at 180°C for about 30 minutes until the base is golden and firm. Let cool completely in the pan.

Chocolate Cream

Combine the cream, sugar, and butter in a saucepan, and heat until it reaches boiling point and everything is melted. Remove from heat, add the chocolate in pieces, and stir until smooth and even. Let cool slightly at room temperature and spread over the cold almond base in the pan (remember to keep the pan on). Chill for at least 2–3 hours (or in the freezer for quicker setting).

Yellow Success Cream

Combine the egg yolks, cream, and sugar in a saucepan. Heat while stirring constantly until the cream thickens and just begins to simmer. Remove from heat, stir in the vanilla sugar and diced butter. Let the butter melt and stir until the cream is smooth. Allow to cool completely. Briefly whip the cold cream with a hand mixer until thick and airy. Spread over the chocolate cream. Return the cake to the refrigerator until the yellow cream is completely set.

Whipped Cream and Decoration

• 225 g heavy cream
• 3 tsp powdered sugar

Whip until fluffy. Spread around the cake at the end, and decorate as desired.

Keep the cake cool until serving, so all the layers set well and the flavors develop optimally. Take it out of the refrigerator 10–15 minutes before serving for a softer consistency. Cut carefully with a sharp knife, and serve with a cup of coffee or tea.