Suksessterte — Norwegian Almond Cake
A classic Norwegian cake featuring a crispy almond base and delicate egg yolk cream. This is a truly festive dessert that will delight any sweet tooth with its simple yet elegant flavor.
Ingredients
- 480 g Almonds
- 3 pcs Egg
- 300 g Sugar
- 2 tbsp Wheat flour
- 1 tsp Baking powder
- 5 pcs Egg yolk
- 120 ml Heavy cream 35%
- 80 g Sugar
- 1 tsp Vanilla extract
- 100 g Butter
Instructions
- Preheat the oven to 175°C. Grease a baking pan (preferably a springform pan with a diameter of 27 cm). If desired, line the bottom with parchment paper.
- In a food processor or grinder, finely chop the almonds to a medium consistency — they should remain slightly coarse rather than turning into powder.
- Gently beat the eggs with sugar until smooth — do not overbeat, simply mix well. Add the ground almonds, flour, and baking powder, then stir until the batter is uniform.
- Pour the batter into the prepared pan and bake for 45–50 minutes. Watch carefully to prevent the top from burning. The cake is done when it turns golden and springs back slightly when pressed.
- While the cake bakes, prepare the cream layer. Place the egg yolks, heavy cream, sugar, and vanilla extract in a saucepan. Set over low to medium heat and stir constantly until the mixture thickens — this will take approximately 15 minutes. If the cream thickens slowly, increase the heat slightly, but do not bring to a boil.
- Let the cream cool to room temperature, then add the softened butter. For a fluffier consistency, you can whip the cream with an electric mixer.
- Allow the baked cake to cool completely, carefully remove it from the pan, and then generously spread the cream mixture over the top. The cake is ready to serve!