Suksessterte (Norwegian almond “success cake”)

Name: Suksessterte (Norwegian almond “success cake”)
Prep time: 13 min
Cook time: 23 min
Total time: 36 min
Yield: 4 servings
Cuisine: Norway
Ingredients: 2 cups Almonds; 3 Egg; 1 1/4 cup Granulated Sugar; 2 tblsp Flour; 1 teaspoon Baking Powder; 5 Egg Yolks; 1/2 cup Heavy Cream; 1/3 cup Granulated Sugar; 1 teaspoon Vanilla Extract; 100g Butter

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Dessert recipe with Norway flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 55 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 36 min total

2 cups Almonds
3 Egg
1 1/4 cup Granulated Sugar
2 tblsp Flour
1 teaspoon Baking Powder
5 Egg Yolks
1/2 cup Heavy Cream
1/3 cup Granulated Sugar
1 teaspoon Vanilla Extract
100g Butter

Step-by-step instructions

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

Why this works on a weeknight

Suksessterte (Norwegian almond “success cake”) lands at about 36 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sweet Finishes collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Suksessterte (Norwegian almond “success cake”) actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍮 Sweet Finishes Dessert Norway