Norwegian ‘Suksessterte’

Norwegian ‘Suksessterte’

With Finesse baking sweetener, this cake tastes exactly like the original, even without added sugar.


180 g coarsely ground almonds
60 g finely ground almonds
90 g Finesse baking sweetener
5 egg whites

5 egg yolks
1/2 cup milk
50 g Finesse baking sweetener
1 tsp vanilla sugar
0.5 tbsp cornflour
125 g butter at room temperature


Grind the almonds coarsely in a food processor or grinder. Mix the coarsely ground almonds with the finely ground almonds and Finesse.

Beat the egg whites until firm and add them to the almonds. Pour the mixture into a cake tin (22–24 cm) lined with baking paper and bake at 160 degrees for approx. 30 minutes.

In a saucepan, thoroughly combine the egg yolks, milk, Finesse, vanilla sugar, and corn flour. Heat while stirring at medium temperature. When the cream thickens, take the saucepan off the heat and let the cream cool slightly before adding chunks of room-temperature butter. Cool the cream in the fridge until it stiffens.

When the base and cream have completely cooled, place the base on a serving plate and spread the cream on top.

Nutrition facts

Per 100 g kcal protein carbohydrate fat fibre
361 11 4 31 6