*  Exported from  MasterCook  *
 
                                Suksessterte
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    7      Ounce         almonds
    7      Ounce         icing/confectioner’s
                         sugar
      1/2  Teaspoon      baking powder
    5                    egg whites
                         -- Egg cream --
    5                    egg yolks
    4 3/8  Ounce         sugar
      1/2  Cup           heavy cream
                         (I use 38% butterfat)
    1      Teaspoon      gelatine (heaping)
    5 1/3  Ounce         unsalted butter
                         room temperature (no
                         margarine, please -- )
                         vanilla -- optional
    3 1/2  Ounce         semisweet chocolate
                         (I use Freia’s
                         Dronningsjokolade)
                         Brewed coffee
                         milk or butter
 
 Grind the almonds. Mix almonds, icing/confectioner’s sugar and baking powder.
Whip the egg whites until they are stiff. Very carefully mix the almond-mix with
the egg whites (“cut” them in). Bake at 175 C (350 F) for app. 30 minutes in a
round mould. It 
 should be golden in colour, but not brown around the edges. 
 
 Let the cake cool. Cut the cake in half horizontally (or make two). 
 
 Egg cream:  Heat egg yolks, sugar and cream over low heat until the cream
thickens. Do not boil. Stir constantly (Do not use a metal whisk in an aluminium
pot - except for Halloween - the egg cream will turn green). 
 
 Put the gelatine in water for a few minutes. Then squeeze out excess water. Heat
in a double boiler until liquid. Mix the gelatine with the butter. (Add vanilla
if you use it). Stir well. Add this mix to the egg cream, a little at the time. 
 
 Put the egg cream between the layers of the cake, save some. In a double boiler,
melt the semisweet chocolate. Put the melted chocolate on top of the cake,
decorate with the remaining egg cream. If the melted chocolate is difficult to
work with, add a _l
 ittle_ brewed coffee, milk _or_ butter. 
 
 This is a rich cake - it will go a long way! 
 
 
 
 
 
 
 
 
 
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