Success Cake: A Norwegian Dream

The scent of almonds and vanilla still transports me back to childhood summers at my great aunt Astrid’s house in Norway. Sunlight streamed through the lace curtains, illuminating a table laden with treats, but the star was always suksesskake—Success Cake. The delicate almond meringue, yielding to a luscious, creamy custard, was unlike anything I’d ever tasted. It felt like a secret shared, a whisper of old-world elegance that made every bite a celebration. Now, I am so excited to share this beloved treasure with you.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 16-20
• Yields: 1 cake
• Dietary Type: Not Gluten-Free

Ingredients

For the Meringue:

• 4 egg whites
• 150 g (5.3 oz) finely chopped almonds
• 150 g (5.3 oz) powdered sugar

For the Filling:

• 4 egg yolks
• 50 ml (1.7 fl oz) heavy cream
• 65 g (2.3 oz) sugar
• 1 teaspoon vanilla sugar
• 100 g (3.5 oz) butter, softened

Equipment Needed

• Stand mixer or hand mixer
• Mixing bowls
• Round pan (24 cm / 9.5 inches diameter) or square pan (20 cm x 30 cm / 8 inches x 12 inches)
• Parchment paper
• Saucepan
• Whisk
• Spatula
• Cooling rack

Instructions

1. Prepare the Almond Meringue: Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Line a round cake pan (approximately 24 cm or 9.5 inches in diameter) or a square pan (20 cm x 30 cm or 8 inches x 12 inches) with parchment paper. This will prevent the cake from sticking and make it easy to remove.

2. Whip the Egg Whites: In a clean, grease-free bowl, beat the egg whites until stiff peaks form. The peaks should hold their shape when the beaters are lifted. This is crucial for a light and airy meringue.

3. Incorporate the Sugar: Gradually add the powdered sugar to the stiff egg whites, beating continuously until the mixture is glossy and smooth. Be careful not to overbeat.

4. Fold in the Almonds: Gently fold in the finely chopped almonds into the egg white mixture. Use a spatula and be careful not to deflate the meringue. This step requires a delicate touch to maintain the airiness of the mixture.

5. Bake the Meringue: Spread the almond meringue evenly into the prepared pan. Bake in the preheated oven for 30 minutes, or until lightly golden brown. Keep a close eye on it, as ovens can vary. The meringue should be firm to the touch.

6. Cool the Cake Base: Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. Cooling it completely prevents it from crumbling when you add the filling.

7. Prepare the Custard Filling: While the cake base is cooling, start making the filling. In a saucepan, whisk together the egg yolks and heavy cream until well combined.

8. Add Sugar and Vanilla: Add the sugar and vanilla sugar to the egg yolk and cream mixture. Whisk until the sugar is dissolved.

9. Cook the Custard: Place the saucepan over medium heat and stir constantly with a whisk. Continue stirring until the mixture thickens and just begins to boil. It’s crucial to stir constantly to prevent the eggs from scrambling.

10. Thicken and Cool: Once the custard has thickened and starts to boil, remove it from the heat and let it cool completely. The mixture will thicken further as it cools.

11. Incorporate the Butter: When the custard is almost cold, add the softened butter in small pieces, whisking until it is fully incorporated and the filling is smooth and creamy. The butter should be soft enough to blend seamlessly into the custard.

12. Assemble the Cake: Once both the cake base and the filling are completely cooled, gently spread the custard filling evenly over the top of the almond meringue.

13. Chill and Serve: Refrigerate the cake for at least an hour before serving. This allows the filling to set properly and the flavors to meld together.

Expert Tips & Tricks

• Almond Preparation: Toasting the almonds lightly before chopping them enhances their flavor and adds a delightful nuttiness to the meringue. Be sure to let them cool completely before chopping.
• Meringue Stability: A pinch of cream of tartar added to the egg whites before whipping can help stabilize the meringue and prevent it from collapsing.
• Preventing a Soggy Base: If you’re concerned about the meringue becoming soggy from the filling, you can brush it with a thin layer of melted white chocolate before adding the custard. This creates a moisture barrier.
• Softening Butter Quickly: To quickly soften butter, cut it into small cubes and let it sit at room temperature for about 15-20 minutes. You can also microwave it in short bursts (5-10 seconds) being careful not to melt it.
• Make Ahead: The cake base can be baked a day in advance and stored in an airtight container at room temperature. The filling can also be made a day ahead and stored in the refrigerator. Assemble the cake just before serving for the best texture.

Serving & Storage Suggestions

Success Cake is best served chilled. Cut into squares or wedges and enjoy. For an extra touch, dust the top with a light sprinkling of powdered sugar or cocoa powder before serving.

Leftovers should be stored in an airtight container in the refrigerator. It will keep well for up to 3-4 days. While freezing is not recommended due to the custard filling, the cake is best enjoyed fresh. The filling might change texture after freezing and thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	268 kcal	N/A
Total Fat	12.9 g	19%
Saturated Fat	4.7 g	23%
Cholesterol	64.8 mg	21%
Sodium	88.8 mg	3%
Total Carbohydrate	36.3 g	12%
Dietary Fiber	1.2 g	5%
Sugars	34 g	N/A
Protein	4 g	7%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Version: While traditionally made with almonds, you could experiment with other nut flours, such as hazelnut or macadamia nut flour, to create a naturally gluten-free version. Just ensure the flour is finely ground for the best texture.
• Dairy-Free Filling: Substitute the heavy cream with coconut cream (the thick part from a can of refrigerated coconut milk) and use a plant-based butter alternative in the filling to create a dairy-free version.
• Citrus Infusion: Add a teaspoon of lemon or orange zest to the custard filling for a bright, citrusy twist.
• Coffee Flavor: Dissolve a teaspoon of instant coffee granules in a tablespoon of hot water and add it to the custard filling for a coffee-flavored version.
• Chocolate Drizzle: Drizzle melted dark chocolate over the top of the cake for a decadent chocolate-almond combination.

FAQs (Frequently Asked Questions)

Q: Can I use pre-ground almond flour instead of chopping my own almonds?
A: While you can use almond flour, the texture won’t be quite the same. Finely chopped almonds provide a more delicate and slightly chewy texture to the meringue. If using almond flour, be sure to use a very finely ground variety.

Q: How can I tell if the custard filling is thick enough?
A: The custard should be thick enough to coat the back of a spoon. When you run your finger across the coated spoon, the line should remain distinct and not immediately flow back together.

Q: Can I make this cake without vanilla sugar?
A: Yes, you can substitute the vanilla sugar with an equivalent amount of regular sugar and add 1/2 teaspoon of vanilla extract to the filling.

Q: My meringue cracked during baking. What did I do wrong?
A: Cracking can occur if the oven temperature is too high or if the meringue dries out too quickly. Ensure your oven temperature is accurate and consider slightly lowering the temperature if needed. You can also try placing a pan of water in the oven to create a more humid environment.

Q: Why is my custard lumpy?
A: Lumpy custard is usually caused by overheating or not stirring constantly enough. To prevent this, use medium heat and stir continuously with a whisk. If lumps do form, try straining the custard through a fine-mesh sieve after cooking.

Final Thoughts

I truly hope you find as much joy in baking and savoring this Success Cake as I have over the years. It’s a recipe that’s been passed down through generations, and I’m thrilled to share it with you. Don’t hesitate to experiment with variations and make it your own. And please, let me know how it turns out! This cake pairs perfectly with a strong cup of coffee or a glass of chilled dessert wine. Bon appétit!