Suksessterte
Submitted by bor
Suksessterte is Norway’s famous “success cake” with a light almond meringue base, silky egg custard cream filling, and glossy chocolate topping. A stunning Scandinavian celebration cake.
YIELD
1 cakePREP
20 minCOOK
40 minREADY
60 minNorway’s most celebrated cake didn’t earn the name “success tart” by accident. This layered beauty has been the centerpiece of Norwegian celebrations for generations, and one bite tells you exactly why.
The base is a cloud-light almond meringue, ground almonds folded into stiff egg whites, that bakes into something crisp on the outside and slightly chewy within.
Between the layers sits a luxurious egg cream made from yolks, sugar, and heavy cream, thickened gently over low heat, then enriched with butter and a touch of gelatin for that silky set.
The crowning glory is a layer of melted semisweet chocolate that turns glossy and firm as it cools.
It’s rich, elegant, and goes a long way because a thin slice is all you need.
Kitchen Tips
- Fold the almond mixture into the egg whites very gently. You want to keep all that air you just whipped in
- Stir the egg cream constantly over low heat and never let it boil, or the yolks will scramble
- A fun fact from the original recipe: don’t use a metal whisk in an aluminum pot or the cream turns green!
- If the melted chocolate is hard to spread, thin it with a tiny splash of brewed coffee or a dot of butter
Ingredients
Directions
Grind the almonds.
Mix almonds, icing/confectioner’s sugar and baking powder.
Whip the egg whites until they are stiff. Very carefully mix the almond-mix with the egg whites ( inchcut inch them in). Bake at 175 cup (350 F) for app. 30 minutes in a round mould. It should be golden in colour, but not brown around the edges. Let the cake cool. Cut the cake in half horizontally (or make two). Egg cream: Heat egg yolks, sugar and cream over low heat until the cream thickens. Do not boil. Stir constantly (Do not use a metal whisk in an aluminium pot - except for Halloween - the egg cream will turn green). Put the gelatine in water for a few minutes. Then squeeze out excess water. Heat in a double boiler until liquid. Mix the gelatine with the butter. (Add vanilla if you use it). Stir well. Add this mix to the egg cream, a little at the time. Put the egg cream between the layers of the cake, save some. In a double boiler, melt the semisweet chocolate. Put the melted chocolate on top of the cake, decorate with the remaining egg cream. If the melted chocolate is difficult to work with, add a l ittle brewed coffee, milk or butter. This is a rich cake - it will go a long way!
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