NORWEGIAN SUCCESS CAKE
Prep time 40 mins Baking time 30 mins Makes 1 cake NUT BASE: 150g mixed almonds and hazelnuts 150g icing sugar 4 large egg whites FILLING: 4 large egg yolks 1 litre cream 125g sugar 1 tsp vanilla sugar 150g butter, at room temperature A handful of chopped pistachio, to decorate Preheat the oven to 160°C. To make the nut base, chop the nuts in a food processor. Sift the icing sugar and mix with the chopped nuts. Whip the egg whites until stiff and carefully fold into the sugar and nut mixture. Pour the mixture into a greased springform 24cm-diameter baking tin. Bake in a preheated oven for 30 mins. Remove from the oven and set aside to cool. To prepare the filling, mix the egg yolks, cream, sugar and vanilla sugar together in a heavy-based saucepan. Warm over a low heat, stirring continuously until the mixture has thickened. Remove from the heat and cool. Once cold, mix in the butter. Spoon onto the base. Sprinkle with the chopped pistachio. Refrigerate until ready to serve. Serve with coffee.