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Norske suksesskake - norwegian succostart
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Grind the almonds in the food processor into a fine flour.
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Mix the almond flour in a bowl with 150 g of sugar.
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Split the eggs.
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In a bowl, whisk the egg whites very stiffly and spat them lightly through the almond mixture.
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Divide the mixture into the cake pan and smooth the top.
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Put the mold in the oven and fry the cake bottom in 30-35 minutes until golden brown and done.
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Meanwhile, cut open the vanilla pod and scrape out the black marrow.
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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.
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Heat the mixture over medium high heat and let it stir with a wooden spoon to a nice custard.
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Remove the pan from the heat and beat the butter in a knob.
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Let the custard in the refrigerator become firmer in 30 minutes.
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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.
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Place the cake base on a flat dish.
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Spread the custard with a spatula over the cake base.
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Sprinkle the chocolate in the middle.
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Keep the cake in a cool place until used.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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