This I would say was my grandfathers favorite cake. Mom tells me that whenever he was visiting, she had made at least 4 of these cakes so he could take them home. And I must say this is one of my favorites to. I’ve worked as a baker but never did we make a success cake as good as this one.


4 egg whites
110g almonds
40g walnuts
150g powderes sugar
2 tsp. baking powder
2 tbsp. white flour

Additional Information

Servings: 15-20 pieces

Preparation time: 15 minutes
Baking time: 30 minutes

Total time: 4 hours
Baking Temperature:
150o Celcius
300o Fahrenheit


Chop first nuts using a knife or a food processor
Add egg whites
Add almonds and walnuts
Add baking powder
Add white flour (for gluten free dont add the flour)
Add powdered sugar
Mix it for 2 minutes
Spread batter to a 24-28cm spring cake form
Bake in the oven for 30 minutes
Cool down
Top with Yellow Cream and sprinkles
Leave cake in fridge until serving, or you could freeze it and serve the day it’s needed.

Vanilla Cream

The yellow cream (frosting/topping) is what makes this cake recipe so special. You don’t eat carrot cake without its sweet cream. The same goes with the success cake. It is special and if you don’t follow the suggested time. It won’t be that good. Simple as that!


4 egg yolks
1 dl. heavy cream
100g sugar
1 tsp. vanilla
100g room tempered butter

Additional Info

Preparation time: 15 minutes
Cooling time: 180 minutes


Add egg yolks to a fitting casserole
Add heavy cream
Add sugar
Add vanilla
Slowly heat up while stirring constantly.
When it starts to boil, turn off the heat and keep stirring for 3 minutes.
Leave on counter to cool down for 3 hours
Blend in room tempered butter and pour over the Grandma’s Success Cake

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