Suksessterte Recipe
If you’re searching for a dessert that feels like a warm embrace from a good friend, look no further than Suksessterte. This Norwegian almond cake, layered with a luscious buttery egg yolk cream, is a beautiful balance of nutty richness and velvety sweetness that’s perfect for any celebration or just an ordinary afternoon treat. Suksessterte is more than just a cake; it’s a tradition wrapped in every bite, and I can’t wait to share with you exactly how to bring this classic to your table.
Ingredients You’ll Need
This Suksessterte recipe calls for simple yet thoughtfully selected ingredients that combine to create its signature flavor and texture. Each plays a crucial role, from the coarse almonds giving a delightful crunch to the creamy egg yolk filling that melts in your mouth.
- Almonds (2 cups): Ground almonds provide a rich, nutty base that makes the cake moist and flavorful.
- Eggs (3 whole + 5 yolks): Whole eggs make the cake tender while the yolks enrich the creamy filling.
- Granulated sugar (1 1/4 cups + 1/3 cup): Sweetness balances the natural nuttiness and creates the perfect consistency in both cake and filling.
- Flour (2 tbsp): A small amount helps give structure without overpowering the almond taste.
- Baking powder (1 tsp): Ensures the cake rises just enough while maintaining a dense, moist crumb.
- Heavy cream (1/2 cup): Adds richness and smoothness to the egg yolk cream.
- Vanilla sugar or extract (1 tsp): Infuses a subtle vanilla warmth enhancing the overall flavor.
- Butter (7 tbsp, room temperature): Makes the custard filling luxuriously creamy and fluffy.
How to Make Suksessterte
Step 1: Prepare the Almond Base
Start by preheating your oven to 345°F (175°C) and grease a 27 cm springform cake pan, lining the bottom with parchment paper if you want an easy release. Next, grind the almonds — I prefer a slightly coarse texture to keep that lovely nutty bite throughout the cake. Gently whisk the whole eggs with 1 1/4 cups of sugar until just combined; don’t overbeat as subtle airiness helps the texture. Then, fold in the ground almonds, flour, and baking powder until everything is evenly mixed. Pour the batter into your pan and bake for about 45 to 50 minutes. Keep an eye on the cake’s top so it doesn’t burn. The almond base should come out golden and firm yet moist inside.
Step 2: Make the Yellow Egg Cream
While the cake is baking, begin making the luscious filling. Combine the 5 egg yolks, heavy cream, 1/3 cup sugar, and vanilla sugar (or extract) in a saucepan. Place it over low to medium heat and stir constantly — patience is key here. The mixture will thicken gradually, typically taking about 15 minutes. If it lingers too thin, gently increase the heat, but do not let it boil as it could scramble the yolks. Once thickened, take it off the heat and allow it to cool to room temperature. Then, beat in the room-temperature butter — an electric mixer makes this step a breeze and creates a wonderfully fluffy cream.
Step 3: Assemble the Suksessterte
Once the almond cake base has cooled completely, carefully remove it from the springform pan. Frost the top generously with the rich yellow egg cream, spreading it evenly for that glossy, inviting finish. Chill it a little if you prefer firmer slicing. This assembly step is where your dessert truly comes alive, combining the nutty cake and the velvety cream into the unforgettable Suksessterte experience.
How to Serve Suksessterte
Garnishes
A sprinkle of slivered almonds on top can add a lovely crunch and an appealing visual touch. For a hint of elegance, a dusting of powdered sugar works wonderfully. If you want a burst of color and freshness, serve with a few fresh raspberries or red currants alongside.
Side Dishes
Suksessterte shines on its own, but it pairs beautifully with a cup of strong coffee or a fragrant cup of Earl Grey tea. For those who enjoy contrast, a tangy berry compote or a dollop of lightly whipped cream can complement the sweetness perfectly.
Creative Ways to Present
Serving Suksessterte as small individual slices on fancy dessert plates can highlight its elegance. Alternatively, cut the cake into petite squares for a party platter setting. You might even turn it into a layered dessert by slicing the cake horizontally and adding extra yellow cream between layers for a decadent twist.
Make Ahead and Storage
Storing Leftovers
After enjoying your Suksessterte, wrap any leftovers tightly with plastic wrap or store in an airtight container in the refrigerator. The cake and filling keep well for up to 3 days, and chilling helps maintain the cream’s texture.
Freezing
If you want to save Suksessterte for longer, slicing it into portions and freezing them individually works best. Make sure each piece is well wrapped in plastic and stored in a freezer-safe container to avoid freezer burn. When properly stored, it can stay good for up to a month.
Reheating
Since this cake is delicate and creamy, I recommend thawing frozen slices overnight in the refrigerator rather than reheating. Warm it gently to room temperature before serving for the best taste and texture. Avoid microwaving as it might melt the frosting or alter the filling consistency.
FAQs
What does Suksessterte mean?
Suksessterte translates from Norwegian as “Success Cake,” a fitting name for this delightful almond and yellow cream dessert known for its delicious results every time.
Can I substitute almonds in the recipe?
While almonds are traditional and crucial to the characteristic flavor, you could try hazelnuts as an alternative, but expect a slightly different taste and texture.
Is Suksessterte gluten-free?
Yes! This cake uses only a small amount of flour, but you can easily swap regular flour for a gluten-free alternative to make it safe for gluten-sensitive individuals.
Can Suksessterte be made ahead of time?
Absolutely! The cake base and cream can be prepared a day ahead and assembled later for freshness. It actually tastes better after sitting overnight as flavors meld beautifully.
How thick should the yellow cream layer be?
Usually, a thick layer of about 1/2 inch or so gives the perfect balance between the almond base and the creamy topping, but feel free to adjust based on your sweet tooth and presentation.
Final Thoughts
Making Suksessterte is like inviting a little piece of Norwegian comfort into your kitchen. The harmony of crunchy almonds with that rich, buttery egg yolk cream is utterly irresistible and always brings smiles around the table. Don’t hesitate to try this recipe — once you do, you’ll understand why it’s called the “Success Cake” and why it holds a special place in so many hearts.
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Suksessterte Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
Suksessterte is a classic Norwegian almond cake featuring a moist, nutty almond base topped with a rich and creamy yellow egg custard frosting. This elegant dessert is perfect for special occasions and celebrations, combining the subtle crunch of almonds with a smooth, buttery topping that melts in your mouth.
Ingredients
Almond Base
- 2 cups almonds, coarsely ground
- 3 eggs
- 1 and 1/4 cups granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp baking powder
Yellow Egg Cream Frosting
- 5 egg yolks
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1 tsp vanilla sugar or 1 tsp vanilla extract
- 7 tbsp unsalted butter, room temperature
Instructions
- Preheat and Prepare: Preheat your oven to 345°F (175°C). Grease a 27 cm springform pan and optionally line the bottom with baking paper to prevent sticking.
- Grind Almonds: Using an almond grinder or food processor, grind the almonds, keeping them slightly coarse for texture.
- Mix Almond Base: In a bowl, gently whisk the whole eggs and 1 and 1/4 cups sugar just until combined. Fold in the ground almonds, flour, and baking powder carefully to maintain the airiness.
- Bake the Almond Cake: Pour the batter into the prepared cake form and bake for about 45 to 50 minutes. Keep an eye on the cake to prevent the top from burning. Remove from oven and let cool.
- Make Yellow Egg Cream: In a saucepan, combine the egg yolks, heavy cream, 1/3 cup sugar, and vanilla sugar or extract. Heat over low to medium heat, stirring constantly for about 15 minutes, until thickened. Increase heat slightly if thickening is slow but avoid boiling.
- Cool and Add Butter: Allow the custard to cool to room temperature. Then, using an electric mixer, add the softened butter and whip until the frosting becomes airy and fluffy.
- Assemble the Cake: Wait until the almond cake has completely cooled. Remove it from the springform pan and evenly spread the yellow egg cream frosting on top.
Notes
- Grinding almonds slightly coarse adds a pleasant texture to the cake base.
- Watch the oven carefully in the last 10 minutes to prevent the cake top from burning.
- Do not boil the yellow egg cream to avoid curdling; gentle heating is essential.
- The cake must be completely cooled before frosting to prevent melting the buttercream.
- Vanilla sugar can be substituted with vanilla extract if preferred.
- Use unsalted butter at room temperature for best results in the frosting.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cake)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 70 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 130 mg
Keywords: Suksessterte, Norwegian almond cake, almond cake with yellow cream, traditional Norwegian dessert, almond cake recipe
