Suksessterte (Norwegian almond “success cake”)
Suksessterte (Norwegian almond “success cake”) — a beloved Norwegian dessert.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dessert, Norway
Ingredients
- 2 pcs almonds
- 3 pcs eggs
- 1.25 g granulated sugar
- 2 pcs tblsp flour
- 1 tsp baking powder
- 5 pcs egg yolks
- 0.5 cup heavy cream
- 0.3333333333333333 g granulated sugar
- 1 ml vanilla extract
- 100 g butter
Instructions
- Preheat the oven to 345°F (175°C). Grease a 27 cm springform pan and, if you wish, line the bottom with baking paper.
- Pulse the almonds in an almond grinder or food processor until they are slightly coarse.
- Whisk the eggs and sugar gently until just combined.
- Stir the ground almonds, flour, and baking powder into the egg-and-sugar mixture until evenly incorporated.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for about 45–50 minutes, watching the surface to prevent burning and testing doneness with a skewer or toothpick.
- Place the egg yolks, heavy cream, sugar, and vanilla into a saucepan.
- Heat over low–medium heat, stirring constantly until the mixture thickens (about 15 minutes); increase the heat slightly if necessary but do not let it boil.
- Remove the custard from the heat and allow it to cool to room temperature.
- Add the butter to the cooled custard and beat with an electric mixer until the egg cream is fluffy.
- Let the cake cool completely in the pan before removing it from the springform.
- Take the cake out of the pan and frost it with the prepared yellow egg cream.