This suksesskake recipe was given to me by a Norwegian friend Liv in 1994.
It is a crunchy spongy almond meringue covered with a creamy butter sauce, a resemblance of a creamy white chocolate. I served it with berries.
Thank you Liv, this cake has been a success ever since!
This dessert was served to Michelin Star Chefs Arnaud Tabarec and Christophe Dufau at
8th of December 2015
Christophe defines it: "Memorable"
Keep for 3 days max.
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