Norwegian Success Tart (Suksessterte)
I think it’s time we bring back the recipe card.
You know the ones I’m talking about, often with yellowing paper and the swooping script of someone held dear. I have a storage box full of hundreds that my grandma collected over the years, but I have almost none from my own friends.
I’m thinking about the idea of recipe cards, and I wish I could send a real-life pen-and-paper card through your computer with this post. But until that happens, I’d like to think of this blog as a virtual recipe box of sorts, featuring favorite recipes of mine. Today that recipe is Norwegian Success Tart, or Suksessterte for those of you who speak the language.
Norwegian success tart, also known as success cake, is one of those desserts that catch you by surprise if you haven’t tasted it before. The bright yellow custard hints at a lemon flavor, but what you get instead is a rich almond cake topped with luscious buttery cream and a garnish of chocolate (typically you’d use less than I did on this particular cake, but I couldn’t help myself with those delicate little wisps of chocolate).
I hope you enjoy the recipe. And if you have any suggestions for how we can bring back the tradition of sharing recipe cards, I’d love to hear it.
Norwegian Success Cake or Tart (Suksessterte, or Suksesskake)Daytona Strong
For the cake
- 4 large egg whites
- 1 cup powdered sugar *
- 1 cup almonds (not blanched)
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
For the cream topping
- 4 large egg yolks
- 2/3 cup heavy whipping cream
- 2/3 cup granulated sugar
- 1/2 cup cold butter cut into cubes
- 1 teaspoon vanilla extract
- Bar of bittersweet or semisweet chocolate for garnish
- Preheat oven to 350 degrees Fahrenheit. Lightly grease two 8- or 9-inch springform pans.
- Grind the almonds until fine. In a large mixing bowl, beat the egg whites until stiff peaks form. Gradually add powdered sugar and continue beating until stiff peaks form again.
- Fold in the ground almonds, baking powder, and salt, taking care to preserve the fluffy whites while incorporating it all.
- Divide the batter evenly between the two pans, not going all the way to the edges if you're using the 9-inch ones. Use a spatula to smooth the tops. Bake until golden and firm to the touch, about 25 minutes. Cool completely in the pans on a wire rack.
- Meanwhile, make the cream. In a small saucepan over low heat, stir egg yolks, cream, and sugar until it thickens and nearly comes to a boil, about 25 minutes. (Do't let it come to a boil, as you want a smooth cream that doesn't curdle.) Remove from heat and let cool a bit. Whisk in the butter a few cubes at a time, letting them melt completely before adding more. it should become shiny. Be patient as it will take some time for all the butter to melt. Stir in the vanilla extract. You should have a luscious silky yellow cream that' as rich in flavor as it is in appearance.
- Once the cake is completely cooled, remove from tins and place one layer on a serving tray or pedestal. Spread half the cream over it, then add the second layer and spread with the remaining cream. Refrigerate for at least an hour, ideally overnight.
- Curl the chocolate–a vegetable peeler works well for this. Use to decorate the top of the cake and serve.
Hi Daytona –
I just came across this recipe on your blog. It looks delicious! Where does the bright yellow color come from? Are you using farm fresh eggs?
Thanks so much for your blog. I love that these familiar recipes are making a comeback. Reading the heartfelt stories that always make me smile.
Mange Takk 🙂
The yellow is supposed to be vanilla custard.
I have made this cake so many times,it says in the recipe for the yellow filling that it must not come to a boil,but I have found that if it doesn’t it will not thicken. It is important that you stur the entire time.when I say come to a boil it is only for a few seconds. I also make it with out the choklate,just make the cake and put the yellows cream on the top when it is cold and is thickened enough.Hope I have been to help..
Can the almonds be substituted with something else? I’m unfortunately allergic to them.
All kind of nuts can be used