"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!"

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