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Suksessterte Recipe

Suksessterte Recipe
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★★★★★

4.7 from 27 reviews

Suksessterte is a classic Norwegian almond sponge cake layered with rich vanilla cream and topped with toasted sliced almonds. This elegant dessert combines moist almond sponge layers with a smooth, luxurious vanilla buttercream, making it a favorite for celebrations and special occasions.

Ingredients

Scale

Vanilla Cream Filling

  • 2 whole vanilla beans
  • 2⅛ cups (425 g) sugar
  • 1⅘ cups (425.5 ml) heavy cream
  • 15 medium egg yolks (225 g)
  • 2⅓ cups (530 g) unsalted butter

Sliced Almonds

  • 1–2 cups (120–240 g) sliced almonds

Sponge

  • 15 medium egg whites (450 g)
  • 4¾ cups (600 g) powdered sugar
  • 6¼ cups (600 g) extra fine almond flour

Instructions

  1. Prepare Vanilla Cream Filling: Slice the vanilla beans lengthwise and scrape out the seeds. Combine the sugar, heavy cream, and vanilla seeds in a pot and bring to a boil. Strain this hot mixture over the egg yolks, stirring to combine thoroughly. Chill this mixture in the refrigerator overnight. The next day, whip in the unsalted butter until the filling is smooth and creamy. Set aside.
  2. Toast Sliced Almonds: Preheat the oven to 340°F (170°C). Spread the sliced almonds evenly on a dry baking sheet and bake for about 4 minutes. Shake the pan every minute to ensure even browning. When the almonds are slightly browned and emit a fragrant aroma, immediately transfer them onto a room temperature plate to cool. Leave the oven on to bake the sponge.
  3. Make the Sponge: Whip the egg whites and powdered sugar together until stiff peaks form. Sift in the extra fine almond flour gently, folding the mixture until just combined. Pour the batter into a springform pan lined with parchment paper. Bake in the preheated oven for 30 minutes. After baking, let it cool completely in the pan.
  4. Assemble the Cake: Once cooled, remove the springform sides and carefully slice the sponge horizontally into three even layers. Spread the prepared vanilla cream filling between each layer. Completely cover the top and sides of the cake with the remaining filling. Finally, press the toasted sliced almonds onto the sides and top of the cake for a beautiful finish.

Notes

  • Make sure to chill the vanilla cream mixture overnight to achieve the perfect consistency when whipped with butter.
  • Be careful not to overbake the sponge to keep it moist and tender.
  • Use extra fine almond flour for the fluffiest cake texture.
  • This cake is best served the day after assembly to allow the flavors to meld.
  • Store the cake covered in the refrigerator and consume within 3-4 days.

Nutrition

Keywords: Suksessterte, Norwegian almond cake, almond sponge cake, vanilla cream filling, almond cake recipe, toasted almonds cake

Find it online: https://platedandproud.com/suksessterte-recipe/