Suksessterte (Norwegian almond “success cake”)
This Norwegian layer cake arrives at every celebration because its name promises exactly what it delivers. The almond-rich sponge gains its tender crumb from whipped egg whites folded into the batter, a technique that produces an almost chiffon-like structure. Topped with whipped cream and toasted almond slivers, suksessterte shows how restraint in flavoring allows quality ingredients to speak plainly.
Instructions
Almond base ▢ 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. ▢ Grind almonds in an almond grinder or food processor.
I like to keep them a bit coarse. ▢ Gently whisk the eggs and sugar together until combined (no longer).
Stir in the ground almonds, flour, and baking powder. ▢ Pour batter into cake form and bake for about 45 – 50 minutes, monitoring to make sure the top doesn't burn.
Yellow egg cream ▢ 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. ▢ Let the mixture cool to room temperature and then add the butter.
You can use an electric mixer for a fluffy egg cream.
Assembly ▢ Wait for the cake to cool completely before removing from form and frosting..
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