Go Back
Success Tart

Norwegian Success Cake or Tart (Suksessterte, or Suksesskake)

Daytona Strong
As with any favorite recipe, variations abound. I've made a two-layer success cake here, but it's also often made with a single cake layer. Also, if you're going for tradition, feel free to use less chocolate curls on the top in order to showcase the vibrant yellow cream. I've done it that way too, and it's gorgeous. I just couldn't help myself with those delicate little wisps of chocolate this time around!
Course Dessert
Cuisine Norwegian
Servings 8


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.


*If you need the recipe to be gluten-free, then make sure you choose a powdered/confectioner's sugar that's specifically processed without gluten.
Keyword cake, chocolate, gluten-free, Scandinavian, tart