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
Scale
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
