Success Cake

This cake is very time consuming to make, but it is a sure hit if you want to impress someone. You can make several of the almond bottoms and egg creams at a time and freeze up to 6 months

Success Cake
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  • Almond Bottom:5 egg whites (save yokes), whipped until peaks form
  • 250 gram hazel nuts or almonds, chopped very well
  • 250 grams powdered sugar
  • Egg Cream: 5 egg yokes
  • 150 grams sugar
  • 1 deciliter cream
  • 1 deciliter cream
  • 1 teaspoon vanilla
  • Decorations: 4 deciliter whipping cream, whipped, 3 teaspoons sugar 1 teaspoon vanilla 1 box canned mandarin oranges Blueberries Strawberries Kiwi
  1. Directions for almond bottom: Add everything gently together, add to a 9 inch spring form pan, cook at 350 for about 25-30min, cool completely.
  2. Directions for egg cream: Add egg yolks, sugar and cream in a heavy pan. Let get to a boil slowly, and cook gently for about 20 minutes, until the mix gets thicker. Cool completely and add the egg yolk mix to the top of the Almond bottom. Let cool completely, preferably over night in refrigerator.
  3. Directions for decorations: Add cream, sugar and vanilla. Whip cream until stiff in an electric mixer. Add so it covers the entire cake, use it all. Add the fruit in circles until it covers the entire cake. Enjoy!