Suksessterte (Norwegian almond “success cake”)
DessertNorwegian
Ingredients
- almonds
- egg
- granulated sugar
- flour
- baking powder
- egg yolks
- heavy cream
- granulated sugar
- vanilla extract
- butter
Steps
- 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.
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