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Suksessterte Recipe

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This recipe for Suksessterte is from Jodie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Vanilla Cream Filling

2 whole vanilla beans
2⅛ C (425 g) sugar
1⅘ C (425.5 ml) heavy cream
15 (225 g) med egg yolks
2⅓ C (530 g) unsalted butter

Sliced Almonds

1–2 C (120–240 g) sliced almonds

Sponge

15 (450 g) med egg whites
4¾ C (600 g) powdered sugar
6¼ C (600 g) extra fine almond flour
Directions:
Directions:
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.

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.
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.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This recipe is from Viking Cruiselines

 

 

 

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