Suksessterte — a Norwegian almond 'success cake' with a chewy almond base topped with a rich, buttery yellow custard cream. A beloved, elegant Scandinavian celebration cake.
- 2 cups Almonds
- 3 Egg
- 2 tblsp Flour
- 1 teaspoon Baking Powder
- 5 Egg Yolks
- 1/2 cup Heavy Cream
- 1/3 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 100g Butter
Video
Preparation
- For the almond base, preheat the oven to 345°F (175°C) and grease a cake form (a 27cm springform works well), lining the bottom with baking paper if you like.
- Grind the almonds in an almond grinder or food processor, keeping them a bit coarse.
- Gently whisk the eggs and sugar together just until combined, then stir in the ground almonds, flour and baking powder.
- Pour into the cake form and bake for about 45–50 minutes, monitoring so the top doesn't burn.
- For the yellow egg cream, add the egg yolks, heavy cream, sugar and vanilla to a saucepan. Heat over low/medium heat, stirring constantly, until thickened, about 15 minutes — turn up the heat if it doesn't thicken, but be careful not to boil.
- Let the cream cool to room temperature, then add the butter, beating with an electric mixer for a fluffy texture.
- Wait for the cake to cool completely before removing from the form and frosting with the cream.
