Norwegian Success Tart
Chewy almond base and rich yellow cream make Norwegian success tart a cake classic that always feels special. This recipe for Norwegian success tart gives a sof…
Ingredienser
Instructions
Mix icing sugar and ground almonds together.
Whisk the egg whites until stiff.
Gently fold the almond mixture into the egg whites.
Place parchment paper in the bottom of a 24 cm springform pan and grease the sides with butter.
Pour the batter into the pan.
Bake the almond base on the lower rack at 170 degrees for about 35 minutes.
Cool the base completely.
Split the vanilla bean and scrape out the seeds.
Add cream, sugar, egg yolks and vanilla seeds to a saucepan.
Heat over medium heat while stirring constantly until the cream thickens.
Cool the cream.
Whisk in room temperature butter in cubes until smooth.
Spread the cream over the cooled cake.
Top with raspberries and a dusting of icing sugar.
Nutrition per serving
Energi ca. 3845 kcal
Protein 64.4 g
Fett 256.3 g
Karbohydrater 340.6 g
Fiber 31.8 g
Sukker 297.6 g
Salt 1.4 g
Tips & tricks
Cool both the base and the cream completely before assembling. Warm cream can melt the butter and give a looser topping.
Did you know?
Norwegian success tart gets its character from a chewy almond base and rich yellow cream made with egg yolks, cream and butter. The almond base is naturally moist, while the cream becomes smoothest when thickened gently and cooled before the butter is whipped in. Raspberries give fresh contrast to the sweetness.
