INGREDIENTS

For the Vanilla Cream Filling:
  • 2 whole vanilla beans
  • 2 C + 2 T (425 g) sugar
  • 1¾ C + 2 tsp (425½ ml) heavy cream
  • 15 (225 g) med egg yolks
  • 2¼ C + 1 T + 1½ tsp (530 g) unsalted butter
For the Sliced Almonds:
  • 1 to 2 C (120-240 g) sliced almonds
For the Sponge:
  • 15 (450 g) med egg whites
  • 4¾ C (600 g) powdered sugar
  • 6¼ C (600 g) extra fine almond flour

GUIDE / INSTRUCTIONS

For the Vanilla Cream Filling:
  • Slice vanilla beans lengthwise; scrape out seeds. Add sugar, heavy cream and vanilla seeds to a pot, bring to boiling, strain over egg yolks, mix to combine; chill in refrigerator overnight. Whip in butter until smooth; set aside.
For the Sliced Almonds:

  • Preheat oven to 340°F (170°C). Spread almonds on a dry cookie sheet, bake 4 minutes. Shake pan to shift almonds every minute to check for slight browning and fragrant aroma; when done, remove from oven and immediately pour onto a room temperature plate. Set aside, leaving oven on to bake sponge.

For the Sponge:

  • Whip egg whites and powdered sugar until stiff peaks form. Sift in almond flour, mix carefully until just combined, place mixture in springform pan lined with parchment paper; bake 30 minutes. Let cool completely in pan before removing sides and slicing into three horizontal layers. Layer vanilla cream filling between sponge layers, then cover top and sides of cake with remaining filling and sliced almonds.

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Suksessterte is a gluten free “success tart” which is a common sight at celebrations.

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