Suksessterte (Norwegian almond “success cake”)

Name: Suksessterte (Norwegian almond “success cake”)
Yield: 12
Cuisine: Noruega
Ingredients: 2 tablespoons Wheat flour; 100 g Butter; 3 Egg; 2 cups Almendras; 0.33 cups Sugar; 1 teaspoon Baking Powder; 5 Egg Yolks; 1 teaspoon Vanilla Extract; 0.5 cups Double Cream

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Contains allergens

Cereales con glutenLecheHuevosFrutos de cáscara

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein10 %8 g
Carbs16 %12 g
Fat74 %25 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	300 kcal	435 kcal
Protein	8 g	11.6 g
Carbs	12 g	17.4 g
Fat	25 g	36.2 g

One serving is about 69 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty43/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Norwegian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Norway

Ingredients

2 tablespoons Wheat flour
100 g Butter
3 Egg
480 ml AlmendrasOriginal: 2 cups
79 ml SugarOriginal: 0.33 cups
1 teaspoon Baking Powder
5 Egg Yolks
1 teaspoon Vanilla Extract
120 ml Double CreamOriginal: 0.5 cups

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

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