Norway · Dessert
Suksessterte (Norwegian almond “success cake”)
About this recipe
Norwegian cooking reflects its long coastline and short summer: cured and smoked fish, preserved meats, root vegetables, dairy, and the sweet-bread traditions of Christmas baking. Ingredients are few; quality and freshness do the work.
As a dessert, Suksessterte (Norwegian almond “success cake”) is the part of cooking where ratio precision matters most: a five-percent miss on flour or sugar changes the texture in a way no savoury dish would notice. Weighing in grams beats measuring in cups every time.
Set your servings in the scaler above and every line of the recipe rewrites itself with smart fractions and unit promotion. Open Cook Mode to step through it hands-free with timers running.
Recipe data is sourced from TheMealDB's open community database; ScaleRecipe handles the curation, the scaling math, the editorial commentary, and the conversion utilities woven into each page.
Translate this recipe
Reading in English
Listen to this recipe
No matching voice on this device
Method
- 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.
Cooking notes
Baked goods are unforgiving with rounding — use weights rather than volumes whenever possible, and verify pan capacity if you scale up or down significantly.
For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.
When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.
Scaling notes
Scaling Suksessterte (Norwegian almond “success cake”)
Suksessterte (Norwegian almond “success cake”) is written for around four servings as it stands on this page — scaling it up for a party or down for a meal-for-one is the small math problem most home cooks face every week. Here's how this particular dish responds to scaling, what changes linearly, and what doesn't.
Desserts are the most scaling-sensitive category, and Suksessterte (Norwegian almond “success cake”) is no exception — the leavening, fat, and liquid ratios all interact. Doubling means a doubled pan AREA (not diameter), and bake time scales by the cube root of the volume change: a doubled cake takes about 26 % longer, not 100 %. Weigh ingredients in grams rather than measuring in cups for consistent results.
This recipe calls for eggs, which are the trickiest ingredient to scale to non-integer multiples. A US "large" egg weighs about 50 g; if a fractional scaling lands on, say, 1.5 eggs, beat one egg and weigh 25 g of the beaten mixture rather than guessing. The same goes for halving recipes — half an egg is 25 g of beaten egg, not a dramatic estimate.
Because this recipe is built around flour and sugar, weighing in grams (rather than measuring cups) is what separates a consistent bake from a one-time win. A cup of all-purpose flour can weigh 113 g or 150 g depending on how you scoop — that's a 30 % swing that ruins texture.
Skip the math entirely — ScaleRecipe's scaler rewrites every ingredient line above with proper culinary fractions and smart unit promotion the moment you change the serving count. Open the scaler →
Beyond the recipe
Substitutions & make-ahead — Suksessterte (Norwegian almond “success cake”)
Two things home cooks ask about most when they're outside the recipe's exact assumptions: what swaps work for which ingredients, and how the dish behaves when you make it ahead. Both depend on what Suksessterte (Norwegian almond “success cake”) is doing structurally — here's the practical version.
Substitution ideas
Eggs
For binding (cookies, quick breads, meatballs): 1 large egg ≈ 1 tbsp ground flaxseed + 3 tbsp water, rested 5 minutes until gelled — structurally closest to a real egg. For moisture without structure (cakes, brownies): ¼ cup unsweetened applesauce or mashed banana per egg, accepting some loss of rise.
Butter
For sautéing or browning, equal-weight olive oil or a neutral oil works directly. For baking, equal-weight coconut oil (melted, then chilled to the same softness the recipe expects) gives a buttery richness; a quality vegan butter brick is the structural match for cookies and pastries where firmness matters.
Heavy cream
For sauces and soups: evaporated milk + 1 tbsp butter per cup approximates the body and richness. For whipping, the solid layer from chilled full-fat canned coconut milk whips into stable peaks (the flavour is coconut-forward; works in tropical desserts, less so in vanilla applications).
For weight-based swaps and arbitrary quantities, the ingredient density converter and the cup-to-grams chart cover most pantry staples.
Make-ahead and storage
Most desserts in Suksessterte (Norwegian almond “success cake”)'s family can be made one day ahead, but storage matters more than for savoury dishes. Cakes and breads go in an airtight container at room temperature — refrigeration stales them faster than room air. Custards, cream-based fillings, and any dessert with eggs as a structural ingredient must refrigerate. For freezer storage, unfrosted cake layers wrap tightly and keep 2 months; frosted versions ice-crystal within 3-4 weeks.
Recipe video
Suksessterte (Norwegian almond “success cake”)
Keep cooking
More dessert recipes
Cooking aids
Tools to use while you cook this.
Each opens in a new tab so the timer keeps running. The math is auditable on the guide page below each converter, with worked examples and where the numbers come from.
Volume
Tablespoons, teaspoons, cups, ml, fluid ounces — every culinary volume unit, with US/metric/imperial cups handled distinctly.
OpenWeight
Grams, ounces, pounds, kilograms — exact for any ingredient, plus the volume-to-weight conversions for ~40 pantry staples.
OpenTemperature
Fahrenheit, Celsius, gas mark — translate any oven temperature, with notes on conventional vs convection.
OpenCooking time
The cube-root rule for scaling up, the differences between meat / cake / soup geometry, and sensible starting estimates.
OpenPan size
9-inch round vs 8-inch square vs 13×9. The math is surface area, not diameter — and the converter shows you both.
OpenLength
Inches and centimetres — for when a recipe says “cut into 1-inch pieces” and your ruler is metric.
OpenIngredient density
A cup of flour weighs 120 g; a cup of honey weighs 340. The full table of ~40 staples, with sources.
OpenOpen in main scaler
Edit the recipe text, scale by serving count, and copy the result. Same parser as the in-page scaler, more room to work.
OpenFrom the journal
Original essays on the small details.
The why behind the technique — original writing on the ingredient and equipment choices that separate a good cook from a frustrated one.
Reading a recipe like a chef
The 30-or-so recipe terms that show up most often, decoded
Read essayMay 4, 2026
Cooking for one — scaling principles
The math, the practical realities, and the recipes designed for one from the start
Read essayMay 4, 2026
How long do leftovers actually last?
Beyond the USDA's 3–4 days: the variables that actually determine the safe window
Read essayMay 4, 2026
Go deeper
Where this recipe sits in the wider tradition.
Each guide below is a real essay on the cuisine or the category — pillars, staples, techniques worth learning — paired with a curated grid of recipes filed under it.
Ready to cook?
Scale it to your table, then get into the kitchen.
Send this recipe to the main scaler for further editing, or jump straight into Cook Mode for a hands-free walk-through with timers running.