Suksessterte (Norwegian almond “success cake”)

Name: Suksessterte (Norwegian almond “success cake”)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norway
Ingredients: 2 cups Almonds; 3 Egg; 1 1/4 cup Granulated Sugar; 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

Pure Veg📍Norway🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Dessert

Ingredients for Suksessterte (Norwegian almond “success cake”)

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Almonds

2 cups

Egg

Granulated Sugar

1 1/4 cup

Flour

2 tblsp

Baking Powder

1 teaspoon

Egg Yolks

Heavy Cream

1/2 cup

Granulated Sugar

1/3 cup

Vanilla Extract

1 teaspoon

Butter

100g

Almond base

Step-by-Step Instructions

Almond base

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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.

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Grind almonds in an almond grinder or food processor. I like to keep them a bit coarse.

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Gently whisk the eggs and sugar together until combined (no longer). Stir in the ground almonds, flour, and baking powder.

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Pour batter into cake form and bake for about 45 – 50 minutes, monitoring to make sure the top doesn't burn.

Yellow egg cream

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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.

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Let the mixture cool to room temperature and then add the butter. You can use an electric mixer for a fluffy egg cream.

Assembly

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