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Suksessterte (Norwegian Success Cake) Recipe

Suksessterte (Norwegian Success Cake) Recipe
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5.2 from 5 reviews

Suksessterte, or Norwegian Success Cake, is a light and luscious almond cake topped with a rich and creamy egg-yolk custard and a drizzle of smooth chocolate. This traditional Norwegian dessert combines airy meringue-like cake with a velvety, buttery custard, creating a harmonious balance of textures and flavors that make it truly a success at any celebration.

Ingredients

Scale

For the Cake Base

  • 4 egg whites
  • 1 1/4 cup (150g) powdered sugar
  • 1 cup (150g) almond flour

For the Custard Topping

  • 4 egg yolks
  • 1/2 cup (1dl) heavy whipping cream
  • 1/2 cup (100g) granulated sugar
  • 2 tsp vanilla extract
  • 10 tbsp (150g) unsalted butter

For Garnish

  • 2 oz (57g) semi-sweet chocolate

Instructions

  1. Whip Egg Whites: In a clean, dry bowl, whip the egg whites until they form stiff peaks to create a light and airy base for the cake.
  2. Sift Dry Ingredients: Sift the almond flour and powdered sugar into the whipped egg whites to remove lumps and ensure even mixing.
  3. Fold Ingredients: Gently fold the almond flour and powdered sugar into the egg whites until just combined to maintain the fluffy texture.
  4. Prepare Cake Pan: Pour the batter into an 8-inch round cake pan lined with parchment paper to prevent sticking and aid easy removal.
  5. Bake Cake: Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until the cake turns golden and is set.
  6. Cool Cake: Remove the cake from the oven and allow it to cool completely at room temperature before adding the custard.
  7. Make Custard Mixture: In a saucepan, combine egg yolks, heavy cream, granulated sugar, and vanilla extract, mixing well.
  8. Cook Custard: Heat the mixture over low to medium heat, stirring constantly, until it thickens and starts to simmer, about 5-10 minutes.
  9. Add Butter: Remove from heat and stir in the butter cubes until fully melted and incorporated, creating a smooth custard.
  10. Top Cake: Pour the warm custard over the cooled almond cake directly in the pan, spreading evenly.
  11. Chill Cake: Refrigerate the cake for 2-3 hours until the custard sets completely and firms up.
  12. Decorate: Melt the semi-sweet chocolate and drizzle it over the chilled custard topping for a decorative and delicious finish.

Notes

  • Ensure egg whites are whipped to stiff peaks for maximum volume and lightness.
  • Folding the dry ingredients gently prevents deflating the egg whites and keeps the texture airy.
  • Use room temperature ingredients for smoother custard and better mixing.
  • Chilling the cake is essential to set the custard properly for a creamy texture.
  • For a nut-free variation, consider substituting almond flour with finely ground oats, but this will alter the traditional flavor.

Nutrition

Keywords: Suksessterte, Norwegian cake, almond cake, custard topping, traditional Norwegian dessert, meringue cake

Find it online: https://thefoodrecipe.com/suksessterte-norwegian-success-cake-recipe/