Success cake - nut base topped with silky soft and delicious egg cream
This success cake often disappears first on the cake table!
Ingredients
Nut base
- 140 gram almonds with peel
- 140 gram hazelnuts
- 200 gram icing sugar
- 6 pcs egg whites
- 1 tbsp vanilla paste
Egg cream
- 6 pcs egg yolks
- 150 gram sugar
- 150 gram butter
- 20 gram cornstarch flour
- 1 dl whole milk
- 1 dl whipping cream
This is a fairly simple cake to make once you have a good recipe. My recipe is very good and I explain everything thoroughly step by step. If you follow the recipe, you will soon have a very good homemade cake to serve. A delicious nut base with hazelnuts and almonds topped with a silky yellow egg cream will never go wrong.
Step 1
Start by weighing up the hazelnuts and almonds. Run these in a blender until they get a consistency like a little coarse sand. Mix the icing sugar together with the nuts.
Step 2
Separate the eggs and place the egg whites in the bowl of the food processor and save on the egg yolks for the egg cream. Whisk the egg whites until completely stiff. Carefully mix together the stiffly beaten egg whites together with the nut and powdered sugar mixture.
Step 3
A good tip is to cover baking tins with baking paper. Use a little oil and the baking paper will fit well inside the baking tin. Pour the batter to the bottom of the pan and gently tap the entire pan into the kitchen workbench so that the batter is completely smooth. Put the baking tin in a preheated oven at 190 degrees hot air. Place the cake on the bottom rack.
Step 4
Bake the base for 28-30 minutes. It should be golden and fine. Let the cake base rest so that it is completely cold before you apply the egg cream. Remove the baking paper and place the base upside down on the plate you want to serve the cake on.
Step 5
Now we are going to make the egg cream. In the bowl where you have the egg yolks, add the cornstarch and stir well so that it becomes a smooth mass.
Step 6
Pour sugar, cream and milk into a saucepan or pan with a high rim and turn on medium heat. Boil this mixture so that the sugar dissolves completely. Then pour the hot cream mixture in a thin stream into the bowl with the egg yolks. Stir constantly. When you are all over the place, pour the mixture back into the pan.
Step 7
Heat the egg cream on medium heat while stirring constantly with a spatula. The cream thickens when it gets hot. Let the cream boil for 1 minute before turning off the heat. Pour in the cold butter cubes and stir well.
Step 8
If you do not have an adjustable cake tin then a good tip is to use aluminum foil that is folded to wrap this around the cake. I use a little tape to make sure that the pan fits snugly around the cake base. Pour over the egg cream and spread evenly.
Step 9
Put the cake in the fridge for at least 2 hours. It can stand well until the next day. The cream will set and stick when it gets cool. Remove the foil and the cake is now ready for serving.
Step 10
Divide cake pieces with a sharp knife and serve. Now you will definitely get some happy guests. Good luck.
