If you like simple, decadent treats, you're not going to want to miss the recipe for this classic Norwegian dessert. The suksessterte, which translates to Norwegian success tart (or cake, depending on region and who you talk to), hides an earthy almond cake under a layer of rich vanilla custard.
The suksessterte is perhaps my favorite Norwegian sleeper dessert; While you'll meet folks outside of Norway who have heard of the iconic marzipan cake or kransekake, few are familiar with the Norwegian "success cake".
And boy, are they missing out!
In true Scandinavian fashion, this cake is simple and super easy to make, but big on flavor, elegant and perfect for just about any occasion.
How to make this cake
First, make the almond cake base.
In a bowl, whip the egg whites on high until they hold stiff peaks.
A stiff peak means that the egg whites stand straight up when the beaters are lifted out of them. It's important to whip the eggs all the way to stiff peaks as the aeration that happens in this step will act as the leavening agent for this cake.
Sift the powdered sugar and almond flour into the egg whites and fold in until just combined.
Bake at 350F in an 8" round, parchment paper lined cake pan (you don't need to grease it) for 25-30 minutes, or until golden and the top springs back when touched.
Second, make the custard filling.
In a saucepan, combine the egg yolks, heavy whipping cream, granulated sugar and vanilla extract. Whisk to combine.
Bring to a simmer over low-medium heat and cook until the custard has thickened to a pudding-like consistency (about 5-10 minutes).
Remove the pan from the heat and add the butter in cubes. Stir until combined.
With the cake still in the cake pan, pour the custard over the cooled almond cake base. Refrigerate until set (about 2-3 hours).
Finally, garnish your cake.
The traditional garnish for this cake in Norway is a good drizzle of melted semi-sweet chocolate or nothing at all (let's be honest, this treat doesn't really even need it). Personally, I like to add fresh berries to mine for a visual pop of color, just know that this isn't a traditional way to finish this cake.
Expert tips
- Start with a perfectly clean bowl: This may seem like a no-brainer but even a little bit of grease can keep your egg whites from achieving stiff peaks. Whatever you use, making sure it’s been thoroughly scrubbed with warm, soapy water.
- Don’t use plastics bowls: To the point above, it’s very hard to completely remove fats from plastic bowls and kitchen utensils, which tend to develop a greasy coating over time. Instead, use a glass, metal or ceramic bowl.
- Crack your eggs into a separate bowl: Egg yolks = fat and as we’ve established, fats will keep your egg whites from reaching they're full potential. To avoid having a single yolk ruin the whole bowl, be sure to crack and separate your eggs over a small bowl before adding your whites to the bowl you plan to whip them in.
- Storage: This cake can be kept in the refrigerator for 2-3 days.
Frequently asked questions
A Norwegian success cake is a nutty custard treat where a layer of almond cake is topped with vanilla custard.
A suksessterte and suksesskake are the same treat; In Norwegian "terte" means "tart" and "kake" means "cake", so it really comes down to semantics and region. You'll also sometimes hear people refer to this treat a gulkake, which means "yellow cake".
Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!
PrintRecipe
Suksessterte (Norwegian Success Cake)
- Prep Time: 20 minutes
- Chill Time: 3 hours
- Cook Time: 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 10 1x
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Ingredients
For the almond cake:
- 4 egg whites
- 1 ¼ cup (150g) powdered sugar
- 1 cup (150g) almond flour
For the custard:
- 4 egg yolks
- ½ cup (1dl) heavy whipping cream
- ½ cup (100g) granulated sugar
- 2 tsp vanilla extract
- 10 tbsp (150g) unsalted butter
For decoration:
- 2 oz (57g) semi-sweet chocolate
Instructions
- Whip egg whites until they hold stiff peaks.
- Sift almond flour and powdered sugar into egg whites.
- Fold the dry ingredients in until just combined.
- Pour into an 8" round, parchment paper lined cake pan.
- Bake at 350F for 25-30 minutes or until golden.
- Allow to cool to room temperature.
- In a saucepan, combine the egg yolks, heavy whipping cream, granulated sugar and vanilla extract.
- Cook over low-medium heat until the custard simmers and thickens (about 5-10 minutes).
- Remove the pan from the heat and add the butter in cubes. Stir until combined.
- Pour the custard over the almond cake (while still in the pan).
- Refrigerate until set (about 2-3 hours).
- Drizzle with melted chocolate.
Notes
- Start with a perfectly clean bowl: This may seem like a no-brainer but even a little bit of grease can keep your egg whites from achieving stiff peaks. Whatever you use, making sure it’s been thoroughly scrubbed with warm, soapy water.
- Don’t use plastics bowls: To the point above, it’s very hard to completely remove fats from plastic bowls and kitchen utensils, which tend to develop a greasy coating over time. Instead, use a glass, metal or ceramic bowl.
- Crack your eggs into a separate bowl: Egg yolks = fat and as we’ve established, fats will keep your egg whites from reaching they're full potential. To avoid having a single yolk ruin the whole bowl, be sure to crack and separate your eggs over a small bowl before adding your whites to the bowl you plan to whip them in.
- Storage: This cake can be kept in the refrigerator for 2-3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 361
- Sugar: 28.5g
- Sodium: 109mg
- Fat: 24.4g
- Saturated Fat: 10.7g
- Carbohydrates: 32.3g
- Fiber: 1.6g
- Protein: 6g
- Cholesterol: 104mg
Keywords: suksessterte, success cake, success tart
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Sue says
This sounds so delicious and I love the way it looks. I need to try this!
★★★★★
Mary says
This worked out great! I was a little curious how the cake portion was gonna hold up under the custard but it managed it. And it was a totally necessary counter point to how rich the custard was. A little of this one goes a very long way but it was absolutely delicious.
★★★★★
Marta says
I followed the instructions for your Suksessterte precisely and it came out so beautifully and, even more importantly, delicious. I loved that custard so much I swiped a few spoonfuls to eat on its own, LOL!
★★★★★
Enriqueta E Lemoine says
What a beautiful cake. I'm making this recipe this coming weekend. But I know it will be a great addition to my repertoire: I love everything almonds, and the custard looks perfect. This dessert proves that the simpler, the better.
★★★★★
Colleen says
This cake is beautiful as well as delicious, and much easier to make than it looks!
★★★★★
Sean says
That custard on top of the success cake is EVERYTHING! I mean the whole thing was so good but I am going to double it so I have extra next time.
★★★★★
Veronika says
I wanted to try some new recipe and made this cake two days ago. It came out amazing and my whole family loved it 😉 Going to make it again soon!
★★★★★
Veronika says
Wow this sounds and looks amazing! The custard especially! I've never heard of success cake but I definitely need to try it!
★★★★★
Tammy says
This cake is so beautiful! I've never heard of it before but it sounds so light and airy...a perfect cake for spring and the Easter holiday perhaps. I'll be saving for later!
NATALIA says
This recipe turned out great! I made it for the first time last week, and it was amazing! So flavorful! Thanks so much. Just made a second today.
★★★★★
Dennis says
What a delicious combination! I made this for my wife book club and they loved it!!
★★★★★
Mindy S says
Made this and it was delicious! Many had second slices! Thank you for an awesome recipe.
★★★★★