"Success Cake"-- {Norway's other "World's Best Cake"}

Recently while in Norway I enjoyed a slice (or two) of a delicious cake.  As I ate it and enjoyed every bite my brain tried to figure out 1) what was in it and 2) how to make it. 

All Norwegian baked goods that I have made have some combination of sugar, almonds in some form, flour and butter.  Thankfully I was enjoying this cake with a Norwegian who filled me in on all of the details.  She told me that this was called "World's best cake".  Now I know "World's Best Cake" as this one I shared HERE. And she told me that this was the other one and explained how to make it. 

The recipe is quite simple and uses the stand by Norwegian ingredients.  It's quite amazing how just tweaking a recipe here or there can change the whole nature of the outcome.  Like the other "World's best cake" this has a meringue base, but don't let that scare you.  Try something new! You won't regret it!

Success Cake -- Norway's other "World's Best Cake"

Cake Base:
5 egg whites
1 cup powdered sugar
1 1/2 cup almond meal
2 tsp all purpose flour
1 tsp baking powder

For the topping:
6 egg yolks
2/3 cups sugar
2/3 cup heavy cream
2 tsp vanilla
1 stick + 3 tbsp unsalted butter, softened

To make the cake base:
Preheat oven to 350F.   Line a round 10″ spring cake pan with parchment paper.

Whisk egg whites in a stand mixer until soft peaks form. Add in confectioners sugar and continue whisking until you get a thick meringue.

Fold in the baking powder, flour and almonds gently and combine well. Spread into the cake pan, bake in oven for about 30 minutes. Leave spring form in place.  Allow to cool completely.  In the meantime, make the topping since both will need to cool completely before combining.

To make topping:
Combine egg yolks, heavy cream, sugar and vanilla sugar in a small pot over medium heat. SLOWLY heat it up while constantly scrapping the bottom with a rubber spatula.  DO NOT let it boil.  Eventually you will notice a thickening.  When this happens, remove from heat and allow to cool completely before spreading onto cake.

Enjoy with coffee knowing that you just made Norway's other "World's best cake!"

Best (EVER) Chocolate Chip Cookies

I had this recipe up on my blog sometime back but had to delete the post it was on.  So here it is again, my most favorite, best loved recipe for chocolate chip cookies!

Make some and share, I never make one batch, always at least double them! You will be glad you did AND the dough itself is amazing!

Chocolate Chip cookies!
2 1/4 cups all-purpose flour 
1/2 teaspoon baking soda  
1 cup (2 sticks) salted butter, room temperature  
1/2 cup granulated sugar  
1 cup packed light-brown sugar  
1 teaspoon salt  
2 teaspoons pure vanilla extract  
2  eggs  
1 bag mini-chocolate chips
I also like to add nuts of different varieties, different kinds of chocolate chips, etc. 

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets, I like to use a cookie scoop for uniform sizes.

Bake 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Based on a recipe by Martha Stewart with some changes. 

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