Suksessterte (Norwegian almond “success cake”)
The Suksessterte is a classic Norwegian almond cake, affectionately known as the "success cake" for its foolproof reputation. With a tender, moist crumb and a delicate almond flavor, it’s topped with a luscious, creamy filling that balances sweetness with a subtle richness. The contrast of textures—soft cake against velvety custard—makes each bite feel indulgent yet refined. Worth the effort for its nostalgic charm and the satisfaction of a dessert that lives up to its name.
Ingredients
- Almonds2 cups
- Egg3
- Granulated Sugar1 1/4 cup
- Flour2 tblsp
- Baking Powder1 teaspoon
- Egg Yolks5
- Heavy Cream1/2 cup
- Granulated Sugar1/3 cup
- Vanilla Extract1 teaspoon
- Butter100g
Nutrition
Directions
- 1
Almond base
- 2
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- 3
Preheat oven to 345°F (175°C) and grease cake form (I use a 27 cm spring form) – you can line the bottom with baking paper if you like.
- 4
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- 5
Grind almonds in an almond grinder or food processor. I like to keep them a bit coarse.
- 6
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- 7
Gently whisk the eggs and sugar together until combined (no longer). Stir in the ground almonds, flour, and baking powder.
- 8
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- 9
Pour batter into cake form and bake for about 45 – 50 minutes, monitoring to make sure the top doesn't burn.
- 10
Yellow egg cream
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