Scandinavian Almond Cake With Custard Cream

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This is an extraordinary Scandinavian almond cake, a crunchy spongy almond meringue covered with vanilla custard cream. A gluten-free delight, make it once for your dinner party and enjoy its extraordinary flavour and remarkable success. No wonder is called Suksesskake!

The origin of this cake

I had the pleasure of tasting this cake the first time when I was living in Norway, Stavanger. My friend Liv, knowing how much I love to cook, made it for me once.

I have been hooked ever since, this cake is a real delight, that is why it is called Suksesskake. Besides the delicious almond meringue, this cake is extra creamy as the custard is made with cream instead of milk.

If you have tasted this cake before, you know what I am talking about. But if you have never tasted before, I encourage you not to wait any longer. This is one of those cake you need to have at least once in your lifetime.

Thank you Liv, this cake has been a success ever since! In memory of my time in Norway, I photographed in the background a reproduction of Stavanger harbourfront.

Making the cake

This cake is made in two separate part:

1. The almond meringue
2. The custard made with cream

Making the almond meringue

1. If you bought fresh almonds, peel them by putting them in boiling water to loosen up the skin.
2. Once peeled, grate the almonds in a mixer

3. Whip the eggs white till firm
4. Add the sugar and keep whipping to maintain the firmed foam
5. Gently add the grated almonds mixing them by hand, making sure the egg whites remain firm.
6. Pour into a round oven pan which has been buttered and floured.
7. Cook in the oven for 45 minutes at 355 F – 180 C.
8. Once cooked, let it rest for 5 minutes then move into a rack to cool down completely.

Making the custard cream

9. In a pan, pour and combine all the ingredients for the cream except the butter.
10. Cook in a bain-marie until the cream reaches the consistency of custard.
11. 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 the Scandinavian almond cake

Once the meringue and the cream are cold, pour the cream over the meringue and decorate with berries. the cake can be served at room temperature.

Top tips

• When you make the almond meringue make with the spatula a higher edge around the  cake so the cream will not spill on the side once you pour it on top
• 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.

More gluten-free cakes

If you are looking for more gluten-free cakes, you should also try the Caprese chocolate cake.

If you are making this Scandinavial almond cake, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

Scandinavian Almond Cake With Custard Cream

This is an extraordinary Scandinavian almond cake, a crunchy spongy almond meringue covered with vanilla custard cream. A gluten-free delight, make it once for your dinner party and enjoy its extraordinary flavour and remarkable success. No wonder is called Suksesskake!

#yourguardianchef #decadent #dessert #butter

Prep Time 15 minutes

Cook Time 45 minutes

⏲️Total Time 1 hour

Servings: 8 People

Print Pin Rate

Author: Laura Tobin

Ingredients

1x2x3x

US Customary - Metric

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 tbsp cornstarch
• 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 in a mixer 

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 355 F - 180 C.
• Once cooked, let it rest for 5 minutes then move into a rack to cool down completely.

For the custard cream:

• In a pan, pour and combine all the ingredients for the cream except the butter.
• Cook in a bain-marie until the cream reaches the consistency of 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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Notes

• When you make the almond meringue make with the spatula a higher edge around the  cake so the cream will not spill on the side once you pour it on top
• 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.

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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