Suksessterte (Norwegian Success Cake)

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

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!

Print

If you liked this recipe, you might also like…

• Bløtkake (Norwegian Cream Cake)
• Kokosboller (Norwegian Chocolate Covered Marshmallows)
• Kransekakestenger (Norwegian Almond Cookies)
• Krumkake (Norwegian Cone Cookies)