I would like to introduce you to the Suksessterte, or Success Tart, in English. I was invited to the house of a splendid family for coffee (a Norwegian religion) and cake, and this one was there on the table, inviting and succulent-looking, so I cut myself a slice. It was so good, I had to get the recipe. Here is my effort, slightly changed from the one I got there, to reflect the proportions I used, and the ingredients on offer in Germany.
5 egg yolks:
100 ml double cream (I had to use mascarpone and some ordinary cream, because heavy cream/double cream and the like don't exist in Germany)
100 g ordinary sugar
150 g cold butter, sliced into cubes
5 egg whites
250 g ground almonds
225 g icing sugar
Grated dark chocolate
Instructions for the cream:
The mixture should not be allowed to boil or you will end up with bits of curdled egg in your mixture, and nobody wants to have that.
When it's all blended, take it off the heat, and add the butter piece-by-piece. Then get an electric mixer and whisk it for a good 5 to 10 minutes before placing it in the fridge until you have made the almond meringue.
Instructions for the almond meringue:
Put the oven on 160°C and take a square or round baking tray lined with baking paper.
Firstly, give the almonds a good pounding in the processor, to make the pieces extra small. Add the icing sugar and keep the food processor going until both ingredients have successfully mixed with each other.
Once homogeneous, transfer the mixture to the baking tray and put it in the oven for 30 to 35 minutes. In hindsight, I would not have used the baking paper, and just taken a chance with the baking tray's non-stick bottom. I will try this next time.
Serve with copious amounts of coffee and invite your favourite visitors - vel bekomme!