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suksessterte Norwegian almond cake

Suksessterte (Norwegian almond "success cake")

Suksessterte is a Norwegian almond cake with a lovely yellow egg cream frosting. Norwegians will bake this for any kind of celebration throughout the year, including weddings, confirmations, and holidays.
5 from 4 votes
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Course: Dessert
Cuisine: Norwegian
Keyword: cake
Prep Time: 30 minutes
Cook Time: 1 hour
Cooling Time: 30 minutes
Total Time: 2 hours
Servings: 10
Author: Silvia

Equipment

  • food processor or almond grinder

Ingredients

US Customary - Metric

Almond base

  • 2 cups almonds
  • 3 eggs
  • 1 and 1/4 cups granulated sugar
  • 2 tbsp flour
  • 1 tsp baking powder

Yellow egg cream

  • 5 egg yolks
  • 1/2 cup heavy cream
  • 1/3 cup granulated sugar
  • 1 tsp vanilla sugar (or vanilla extract)
  • 7 tbsp butter (room temperature)

Instructions

Almond base

  • 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.
  • Grind almonds in an almond grinder or food processor. I like to keep them a bit coarse.
  • Gently whisk the eggs and sugar together until combined (no longer). Stir in the ground almonds, flour, and baking powder.
  • Pour batter into cake form and bake for about 45 - 50 minutes, monitoring to make sure the top doesn't burn.

Yellow egg cream

  • Add egg yolks, heavy cream, sugar, and vanilla to a saucepan. Heat over low/medium heat while stirring constantly until the mixture thickens - about 15 minutes. Turn up the heat if the mixture doesn't thicken, but be careful not to boil.
  • Let the mixture cool to room temperature and then add the butter. You can use an electric mixer for a fluffy egg cream.

Assembly

  • Wait for the cake to cool completely before removing from form and frosting.

Video