Success cake
Two almond layers with egg cream. Soft and nutty.
- Program
- Bake
- Temperature
- 150 °C
- Time
- 18–22 min
8 cake slices · Do not flip
Recipe
Servings
8 servings
(1 serving = 1 cake slice)
Allergens
Flagged from the ingredients in this recipe.
- Egg
- Milk
- Nuts
Bake without
Tap what you need to avoid. Ingredients swap so anyone can bake.
Egg
Instead of egg, egg white and egg yolk: 1 egg = 1 tbsp chia or ground flaxseed + 3 tbsp water (soak 10 min). Meringue: aquafaba, 3 tbsp per egg white.
Milk
Instead of milk, butter, cream, sour cream and cheese: Oat drink and plant margarine. Cream: coconut cream or soy-free plant cream. Cream cheese: plain oat-based.
Nuts
Instead of almond, hazelnut, walnut and other tree nuts: Sunflower seeds, pumpkin seeds or more oats. Almond flour: finely ground sunflower seeds. Skip the garnish.
Ingredients
Amounts follow the servings above.
Base
- Almonds200 g
- Icing sugar200 g
- Egg whites4 pcs
Cream
- Egg yolks4 pcs
- Sugar1 dl
- Milk2 dl
- Butter200 g
- Vanilla sugar1 tsp
Method
Step by step.
- 1Mal almonds, stir with icing sugar and stivpiskede egg whites. Fordivide into to runde former or bake i to omganger.
- 2Set the air fryer to Bake and preheat 3 min. Bake at 150 °C for 18–22 min. Cool.
- 3Cream: visp plommer, sugar and milk over svak heat to thick. Cool. Whisk in butter and vanilje.
- 4Butter cream between baseer. Sett kaldt 1 time.
Flavour and filling
Almond
- Almond
- Egg yolk
- Butter
Lemon
- Lemon zest
- Almond
Timer · Bake · 18 min at 150 °C
18:00
Start once the basket is in.
Along the way
- Bases cool before filling. Serve chilled.