Suksessterte (Norwegian almond “success cake”)
A comforting Norwegian dessert built around almonds and heavy cream — roughly 85 minutes start to finish, and rated medium to make. You'll find the full ingredient list (with a scaler to change the servings), 12 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and saucepan. At medium difficulty across 12 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg Tree nuts
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- 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.
You'll use: Oven · Saucepan · Pan · Food processor · Whisk
Watch how it's made
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Ingredient substitutions
- Heavy Cream
- evaporated milk · ½ cup milk + ¼ cup melted butter · full-fat coconut milk
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
What to serve with Suksessterte (Norwegian almond “success cake”)
Tips & common questions
How long does Suksessterte (Norwegian almond “success cake”) take to make?
About 85 minutes from start to finish — an estimate based on the 12 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of heavy cream?
Try evaporated milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Suksessterte (Norwegian almond “success cake”) vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Suksessterte (Norwegian almond “success cake”) via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.