Suksesskake: Norwegian Success Cake

It doesn't have to be a celebration or a special occasion in order to make a success cake, it can be enjoyed all year round. Learn about the popular dessert and how to bake one here.

Success cake, also known as “suksessterte,” is one of Norway's most beloved cakes and a guaranteed hit at any dessert table. With its characteristic yellow cream and almond base, it balances sweetness and nutty richness in a way that appeals to both young and old alike.

The cake primarily consists of two elements: a moist almond base and a silky yellow cream made from egg yolks, sugar, cream, and butter. The almond base provides a natural sweetness and a chewy texture that perfectly complements the rich cream.

For many, it is the yellow cream that defines the cake’s unique character. Its smooth consistency and delicate flavor make success cake truly special.

Success cake is simple to make but requires precision to achieve the perfect texture. It is gluten-free, making it accessible to more people. Often served as a round cake, it can also be made in small portions as delightful bites.

My Love For Suksesskake

In my first spell living in Norway, my food obsession in Stavanger was skølebrød/skolebolle. It's a soft, white brioche bun, topped with white icing and finely chopped coconut, with a small dip in the middle for a generous helping of custard.

This Scandinavian baked good often sent my taste buds into overdrive. But one other Norwegian cake I’ve always been rather found of is the success cake or tart (suksesskake or suksessterte).

A cake that has a moist almond base and a sweet topping that can vary in colour from golden cream to bright yellow. Are you drooling, yet?

The success cake is a popular choice for family celebrations in Norway and is often baked for occasions such as weddings and confirmations. It's also a very common sight in offices when there is a birthday or other occasion to celebrate.

It can be found in a lot of coffee shops up and down the country, and this is often where I chose to enjoy it. The success cake is a perfect accompaniment to a simple black coffee on a cold and rainy day. Read on to find out how to make this Norwegian favourite.

Ingredients for Norwegian Success Cake

For the base you will need:

• 4 egg whites
• 150 grams of confectioner’s sugar
• 150 grams of almonds

Yep, that's a lot of almonds! They give the cake its distinctive look, flavour and texture.

For topping you will need:

• 4 egg yolks
• 100 mls of double (heavy) cream
• 125 grams of sugar
• 150 grams of butter
• 1 tsp of vanilla extract

Everything ready? Then let’s make and bake!

How to make the base

1. Preheat the oven to 160/170

2. Line the bottom of a round 24 cm cake tin. The sides can be greased with some butter for easy removal later.

3. Chop the almonds into very small pieces.

4. Place the egg whites into a mixing bowl and whisk until stiff peaks form.

5. Mix the sugar and chopped almonds and gently fold them into the egg whites. It is important to be delicate during the process.

6. Pour the mixture into the pre-prepared cake tin.

7. Place towards the bottom of the even to bake. This should take between 35 to 40 minutes, but each oven will be slightly different so keep a watchful eye on it.

8. When it's baked to perfection, remove from the oven and leave to stand on a cool surface. It can be removed from the tin later once it has cooled.

How to make the topping

1. Place the egg yolks, sugar, cream and vanilla extract into a pan. Stir until the ingredients come together.

2. Cook on a low heat until it starts to thicken, too much heat will ruin the mixture.

3. When it is done it should look like a really thick cream. Dip a clean knife into the mixture to see how well the cream sticks to it. If it is too runny, more heating is required; if is sticks well, it is done.

4. Once the cream reaches the required consistency, pour it into a bowl and leave until it reaches room temperature.

5. Next, add lightly chilled butter. Cut into small cubes and stir in until fully incorporated.

Spread the cream topping over the cake. Sprinkle some sliced almonds on top to finish. Finally, place the success cake in the fridge and remove shortly before serving. Serve and enjoy!

Success Cake Recipe Tips

That’s my recommended recipe. However, part of the joy of baking is experimentation! With that in mind, here are some top tips should you wish to try putting your own spin on this Norwegian classic:

Choose Fresh Almonds: Use fresh, high-quality almonds or almond flour to ensure the best flavor and texture for the base. Grinding whole almonds yourself can add extra depth of flavor.

Whip Egg Whites Properly: Whisk egg whites to stiff peaks for a light and airy almond base. Be sure your mixing bowl and whisk are clean and free of grease for optimal results.

Gently Fold Ingredients: When combining the ground almonds with the egg whites, fold gently to retain the airiness of the mixture. Overmixing can result in a dense cake.

Cook the Yellow Cream Slowly: The yellow cream is the heart of the success cake. Cook it over low heat while constantly stirring to prevent it from curdling. Remove from heat as soon as it thickens.

Cool Cream Before Adding Butter: Allow the yellow cream to cool completely before whipping in the butter. This prevents the butter from melting and ensures a smooth, velvety texture.

Use a Piping Bag for Precision: For a professional look, use a piping bag to spread or decorate with the yellow cream.

Chill Before Serving: Let the assembled cake chill in the refrigerator for a few hours before serving. This helps the flavors meld and makes the cake easier to slice.

Decorate Thoughtfully: Traditional success cake is often garnished with toasted almond flakes, but you can also add a modern twist with edible flowers, chocolate curls, or a dusting of powdered sugar.

Make It Ahead: The cake base and yellow cream can be made a day in advance. Store them separately, then assemble the cake on the day of serving.

Experiment with Sizes: While a round cake is traditional, consider making individual portions in silicone molds or cutting the cake into bars for easy serving