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Suksessterte (Norwegian almond “success cake”)

Suksessterte (Norwegian almond “success cake”)

109 min · Serves 4 · By TheMealDB Import

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  • Norway
  • Dessert

Norway, Dessert

Adapted from scandinaviancookbook.com

Ingredients

For 4 servings

  • 2 cupsAlmonds
  • 3 Egg
  • 1.58 cupGranulated sugar
  • 2 tblspFlour
  • 1 teaspoonBaking Powder
  • 5 Egg Yolks
  • ½ cupHeavy Cream
  • 1 teaspoonVanilla Extract
  • 100 gButter

Method

Prep 19 min · Cook 90 min

  1. 1Almond base
  2. 2▢
  3. 3Preheat 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.
  4. 4▢
  5. 5Grind almonds in an almond grinder or food processor. I like to keep them a bit coarse.
  6. 6▢
  7. 7Gently whisk the eggs and sugar together until combined (no longer). Stir in the ground almonds, flour, and baking powder.
  8. 8▢
  9. 9Pour batter into cake form and bake for about 45 – 50 minutes, monitoring to make sure the top doesn't burn.
  10. 10Yellow egg cream
  11. 11▢
  12. 12Add 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.
  13. 13▢
  14. 14Let the mixture cool to room temperature and then add the butter. You can use an electric mixer for a fluffy egg cream.
  15. 15Assembly
  16. 16▢
  17. 17Wait for the cake to cool completely before removing from form and frosting.