If you have been to any celebration in Norway, chances are you have seen this vibrant yellow tart livening up the table. But what exactly is this characteristic cake, and how can you make it for yourself?
The “suksessterte” directly translates to a “success tart,” and is usually present during any Norwegian celebration, such as May 17th or weddings. One might even say that the cake has become a tradition.
The vibrant yellow color comes from egg yolks, and the bottom layer is made from almonds. Although it has a fairly simple recipe, this cake never goes out of fashion!
Is it actually Norwegian?
Despite its prevalence in Norway, there are differing opinions regarding where the cake actually comes from.
It has been traced back to before the 1930s when it was prepared in Finnmark, northern Norway. However, there are indications that the woman who is thought to have brought the cake to Finnmark actually found the recipe in a Swedish magazine.
It is difficult to accurately trace its origins, as it has been known by many names, one of them being simply “yellow cake.” Author Henry Notaker tells godt.no that most cake recipes have their origins in Germany and France, and it is likely that the suksessterte also has its roots there.
No matter where the cake hails from, it is incredibly tasty. If you want to make one yourself, a typical recipe is as follows:
- 4 pcs. egg whites
- 150 g melis
- 150 g hazelnuts or almonds
- 4 pcs. egg yolk
- 1 dl whipped cream
- 100 g sugar
- 1 teaspoon vanilla sugar
- 150 g room temperature butter
- Mix powdered sugar and ground almonds / nuts. Gently invert stiffly beaten egg whites. Fill the batter into a mold, 24 cm in diameter, and bake at 160 ° C for 30-35 minutes. Cool the bottom.
- Stir together egg yolks, cream, sugar and vanilla sugar. Heat it over low or medium heat until the cream thickens. Cool the cream and stir in soft butter. Put the cream cold until it hardens, preferably in the freezer (not if the bottom is frozen).
- Place the bottom on a serving platter. Spread the cream over and shape the tops of the cream as a garnish. A fork also makes a nice pattern.
Enjoy! The recipe is derived from MatPrat.
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