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This suksesskake recipe was given to me by a Norwegian friend Liv in 1994.
It is a crunchy spongy almond meringue covered with a creamy butter sauce, a resemblance to a creamy white chocolate.
In the background is a reproduction of Stavanger harbor front.
Thank you Liv, this cake has been a success ever since!
I make the buttercream in Bain Marie which is a technique used to make every custard.
Instead of cooking over direct heat, the custard is cooked gently over a pot of boiling water.
To do that I use a special round pan you can find on Amazon and on the image the affiliate link.
If you are interested you can find more of my favourite baking tools and utensils.
Suksesskake Almond Meringue served with Butter Sauce and Berries
Almond meringues covered by creamy buttery sauce, the best of Scandinavian pastry #yourguardianchef #decadent #dessert #butter
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 People
Print Pin RateIngredients
For the meringue:
- 4 egg white
- 1 1/4 cup grated almonds best if you grate them yourself
- 1 cup icing sugar
- 1 tsp Baking Powder
For the butter cream:
- 4 egg yolk
- 1/3 cup liquid cream
- 3/4 cup caster sugar
- 1 tsp flour
- 1 tsp vanilla essence
- 1/2 cup butter 100
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Instructions
- If you bought fresh almonds, peel them by putting them in boiling water to loosen up the skin.
- Grate the almonds
For the meringue:
- Whip the eggs white till firm, then add the sugar and keep whipping to maintain the firmed foam.
- Gently add the grated almonds mixing them by hand, making sure the egg whites remain firm.
- Pour into a round oven pan which has been buttered and floured.
- Cook in the oven for 45 minutes at 180 C.
- Once cooked, let it rest for 5 minutes then move into a rack to cool down completely.
For the butter cream:
- In a pan, pour and combine all the ingredients for the cream except the butter.
- Cook in bain-marie until the cream reach the consistency of a custard cream.
- Take away from the heat and add the butter. Mix until the butter is all melted and the cream has taken a yellowish colour.
Serving:
- Once the meringue and the cream are cold, pour the cream over the meringue and decorate with berries. the suksessekake can be served at room temperature.
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Nutrition
Calories: 405kcal | Carbohydrates: 38g | Protein: 7g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 141mg | Sodium: 135mg | Potassium: 104mg | Fiber: 1g | Sugar: 34g | Vitamin A: 630IU | Calcium: 85mg | Iron: 1mg
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Sweet & Pretty! Yum!
thank you
Well I am not sure I could pronounce this but I sure could eat it.. I could eat the whole thing, no sharing š
thanks, it goes down well indeed
This looks so decadent and so very very special! The almond flavor and that creamy butter sauce … I am wanting this now!
Scandinavian pastry at their best
This looks SO good! I can think of a few excuses to try this and plan to soon. Yummy!
Me too, and one of them is weekend
My mom was great at meringue but it was nothing like this Norwegian Suksesskake meringue. Your friend treated you well.
they did, thank you Ginny