Suksessterte is one of the most cherished cakes in Norway.

Gå til norsk versjon

Success tart (literally success tart in Norwegian) is one of the cakes I grew up with. To me it symbolizes the North of Norway just as much as fresh fish does. My mother always made it and I took the cake for granted long after my childhood. I had to grow up and move 1400 kilometres away before I understood what a treasure my mother baked, Christmas after Christmas, year after year to us kids.

Success tart consists of layers of almond meringue with a yellow cream made of egg yolks, sugar, cream and butter. The cream is like a vanilla custard with butter. It is not only the taste that makes this delicious cake desired. Success tart is one of those extraordinary cakes that freezes well and is gluten-free and low carb. Because it freezes so well I called it ”ice cake” as a kid. I do not know many who has not fallen in love with success tart. It is, as a friend of mine once said, ”sinfully good”.

Thank you mum. Thanks for all the success tarts you have made through the years.

Note: You cannot use almond flour because it is too finely ground. Use a blender or food processor to grind the almonds.

Norwegian success tart

Cream:
5 egg yolks
100 ml / 3,4 oz heavy cream
80 g / 3 oz sugar
150 g / 5,3 oz cold butter in cubes

Almond meringue:
5 egg whites
250 g / 8,8 oz ground almonds
225 g / 8 oz icing sugar

Topping:
Grated dark chocolate

How to make the cream:
1. Place all ingredients (except the butter) in a heavy-bottomed pan on low heat while you constantly stir with a (flat) whisk until it thickens. The process will take about 15-30 minutes. The rule is the same as when making vanilla custard: Do not let if boil, then the eggs will curdle. The sauce is finished when it just starts to bubble!

2. Remove the pan from the heat and add the butter, a tablespoon at a time while you stir with the whisk.

3. When all the butter is incorporated into the cream, place the pan in cold water. If you want to do it like my mother then whip the cream by hand for about 10-15 minutes until fluffy. If not, use an electric whisk and whisk for about 5 minutes. Place in the refrigerator.

How to make the almond meringue:
1. Preheat the oven to 175C/350F. Line a baking tray with parchment paper. The baking tray should be about 30 x 40 cm (12 x 15 inches).

2. Grind the almonds using a food processor. Mix the almonds with icing sugar.

3. Whisk the egg whites until stiff, about 2 minutes. Fold in the almond flour and icing sugar.

4. With a spatula, spoon the meringue on the parchment paper. It should form the shape of a rectangle. Bake for about 20-30 minutes until golden brown on the outside.

5. Right after you take the almond meringue out of the oven and the meringue is still on the baking tray: Place a baking grid on top of the baking tray and turn upside down. Now you are able to remove the baking tray and the paper. While the meringue is lying on the grid, divide the cake into two even-sized rectangles. Allow to cool.

How to assemble the cake:
Place one of the meringues as a base. Spoon half the cream on top. Place the other meringue on top and spoon the rest of the cream. Finish with grated chocolate. When serving, cut into small squares.