Suksessterte (Norwegian Almond “Success Cake”)
Suksessterte (Norwegian Almond “Success Cake”) is a classic Norway dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully baked or prepared featuring Almonds, Egg, Granulated Sugar, Flour, Baking Powder, Egg Yolks, Heavy Cream, Granulated Sugar, Vanilla Extract and Butter, the components balance delicate sweetness and satisfying texture.
Enjoy warm or chilled alongside fresh vanilla custard, whipped cream, or a freshly brewed cup of coffee or tea for a comforting finish to your meal.
If you enjoy authentic Norway cooking, be sure to also explore our recipe for Authentic Norwegian Kransekake.
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Ingredients
- Almonds2 cups
- Egg3
- Granulated Sugar1 1/4 cup
- Flour2 tblsp
- Baking Powder1 teaspoon
- Egg Yolks5
- Heavy Cream1/2 cup
- Granulated Sugar1/3 cup
- Vanilla Extract1 teaspoon
- Butter100g
Step-by-Step Instructions
22 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
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.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Suksessterte (Norwegian Almond “Success Cake”) carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.
Chef Technique Tips
Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.
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