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"
Storage Recommendations
Keep for 3 days max.
For instructions on recipes template see post: Food Madness: Digital & Apps
This suksesskake dessert was served to Michelin Star Chefs Arnaud Tabarec and Christophe Dufau at LUNCH WITH LTChristophe defines it: "Memorable"
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings | People |
Ingredients
For the meringue:
- 4 eggs white
- 150 gr grated almonds
- 150 gr icing sugar
- 1 tsp Baking Powder
For the butter cream:
- 4 eggs yolk
- 100 ml liquid cream
- 125 gr caster sugar
- 1 tsp flour
- 1 tsp vanilla essence
- 100 gr butter
Ingredients For the meringue:
For the butter cream:
| |
Instructions
For the meringue:
- Whip the eggs white till firm, then add the sugar and keep whipping to maintain the firmed foam.
- Gently add the grated almonds, making sure the egg whites remain firm.
- Pour in a round oven pan which has been buttered and floured.
- Cook in the oven for 45 minutes at 180 C.
- Once cooked, let it rest for 5 minutes then move into a rack to cool down completely.
For the butter cream:
- In a pan, pour and combine all the ingredients for the cream except the butter.
- Cook in bain-marie until the cream reach the consistency of a custard cream.
- Take away from the heat and add the butter. Mix until the butter is all melted and the cream has taken a yellowish colour.
Serving:
- Once the meringue and the cream are cold, pour the cream over the meringue and decorate with berries. the suksessekake can be served at room temperature.
Recipe Notes
No nutritional information:
It is Christmas @Your Guardian Chef !
Share this Recipe
Powered by WP Ultimate Recipe