Norske suksesskake - norwegian succostart

Preheat the oven to 180 ° C.

Grind the almonds in the food processor into a fine flour.

Mix the almond flour in a bowl with 150 g of sugar.

Split the eggs.

In a bowl, whisk the egg whites very stiffly and spat them lightly through the almond mixture.

Divide the mixture into the cake pan and smooth the top.

Put the mold in the oven and fry the cake bottom in 30-35 minutes until golden brown and done.

Meanwhile, cut open the vanilla pod and scrape out the black marrow.

In a pan with a thick bottom, beat the egg yolks with the whipped cream, the rest of the sugar, the custard powder and the vanilla juice with a whisk together.

Heat the mixture over medium high heat and let it stir with a wooden spoon to a nice custard.

Remove the pan from the heat and beat the butter in a knob.

Let the custard in the refrigerator become firmer in 30 minutes.

Scrape the chocolate with a peeler in curls or flinters. Take the cake base warm from the mold and let it cool down on a rack.

Place the cake base on a flat dish.

Spread the custard with a spatula over the cake base.

Sprinkle the chocolate in the middle.

Keep the cake in a cool place until used.