Norwegian suksessterte or suksesskake is in my opinion one of the easiest ways to celebrate spring and Norway all in one go. This classically Norwegian cake is often times eaten during Easter, but also during konfirmations where young Norwegians are affirmed into the Church of Norway, christenings and birthdays. If you receive this cake as a gift or if one is made for you during one of these events, make no mistake, you are loved and you are special. Norwegian suksessterte or suksesskake as it is sometimes called is eaten to mark special occasions, usually ones a bit more official or stately if you will.
This recipe for Norwegian suksessterte uses 4 whole eggs, is gluten free and is quite popular during spring in Norway. I think its popularity is because of the eggs and their connection to rebirth, renewal and the solidification of the end of winter – but it could honestly be all the sugar and butter used to make this cake. Either way, I simply adore Norwegian suksessterte. And you will too. If you want to be extra fancy, double this recipe and make a two layer version.
Norwegian Suksessterte, or “success tart” features a custard frosting and gluten free almond meringue sponge. It is made with ingredients you find in every grocery store, so no need to stress about ingredients. It’s not overly expensive to make, is always a crowd pleaser and like most Norwegian cakes, uncomplicated.
You’ll want to begin making this cake by grinding your own raw almonds if you can, and of course allowing all of your ingredients to come to room temperature before you begin. I grind my raw almonds in a food processor or blender as we tend to have raw almonds in our pantry year-round but you can also use pre-ground almonds too.
Watch me make this recipe on YouTube
- Custard frosting:
- 100 ml (1/3 cup plus 1 tablespoon) heavy cream
- 125 g (1/2 cup plus 2 tablespoons) granulated sugar
- 4 egg yolks
- 1 vanilla pod, seeds removed
- 150 g (1/2 cup plus 2 tablespoons) butter
- Gluten Free almond sponge:
- 4 egg whites
- 150 g (1 ½ cups) powdered sugar
- 150 g (1 cup) ground almonds
- To make the vanilla custard frosting, combine the cream, granulated sugar, vanilla seeds and egg yolks to a saucepan.
- While continually whisking, bring the pan to a medium heat until the custard is thick enough to coat the back of a spoon. This should take about 7-10 minutes.
- Strain the frosting through a fine strainer or sieve, and mix in the butter. Allow to cool slightly, then cover with plastic wrap and place in the fridge.
- Allow the mixture to cool for ca 2 hours, or until thoroughly cool and thick.
- To make the gluten free almond sponge, preheat your oven to 175C/350F. Using a standing mixer or hand mixer, whisk the egg whites until soft peaks form, then mix in the powdered sugar and chopped almonds by hand.
- Place the mixture in a greased spring form pan, and bake for 30-35 minutes or until the edges slightly pull away from the sides.
- Allow the cake to cool on a baking rack for 30-45 minutes, then assemble the cake.
- Smooth the frosting over the top and sides of the cake sponge, then decorate with chopped almonds, mini chocolate chips, almond slivers or shaved dark chocolate.
- Serve the cake at room temperature.
Other Norwegian suksessterte recipes:
Norwegian Success Tart from Nordic Diner
Norwegian Suksessterte from Raymonds Recipes
Suksessterte from Silver Spoons & Plastic Forks
Norwegian Success Tart from Outside Oslo