Bake your way to a successful spring

It seems to me that Norway's suksersterte is one of the easiest ways to celebrate Spring and Norway together. This classic Norwegian cake is often eaten during Easter but was recognized as a young Norwegian again by Norwegian church, baptism and birthday during the confirmation period. If you receive this cake as a gift or a cake made for you at these events, please do not misunderstand me, you are loved, and you are special. As it is sometimes called, Norway's suksersterte, or suksesskake is marked as a special occasion, if you are pleased, usually some officials or solemn

This recipe from Norway's suksersterte uses 4 whole eggs, is gluten-free, very popular in the spring of Norway. I think that popularity is due to the association of eggs with the regeneration, renewal, solidification at the end of winter - but it can be said that it is all sugar and butter used to make this cake I guess. Either way, I like Norwegian suksersterte. I will do it again. If you want to be more beautiful, you can double this recipe and make a 2 layer version.

Norway's suksersterte featuring custard icing and gluten-free almond meringue sponge, or "Success pie." It is made of ingredients you have found in any grocery store. Production is not that expensive, it is always fun, not as complicated as most Norwegian cakes.

If possible, we recommend that you start making cakes by grinding raw almonds Of course, let's ensure that all materials reach room temperature before you begin. We often feed raw almonds into our pantry, so I am grinding raw almonds with food armor or mixer, but you can also use pre-almond almonds.

Mix cream, sugar, vanilla seeds, egg yolk in a pot. While constantly stirring, place the pan over medium heat until the custard is thick enough to cover the back of the spoon. This should take about 7-10 minutes

Frosting is filtered through fine meshes or sieves and mixed in butter. Cool slightly, cover with lap, and put it in the refrigerator

Preheat the oven to 175 ° C / 350 F. Stir the egg whites using a vertical mixer or hand blender until soft peaks are formed, then mix the finely chopped almonds and powdered sugar by hand.

Place the mixture in a greased spring plate and bake for 30-35 minutes or until both ends are slightly open on both sides

Cool the cake with a grill for 30 to 45 minutes and then assemble it. Ice the top and sides of the cake sponge and decorate with chopped almonds, mini chocolate chips, almond slices, or shaved dark chocolate.

Whitney Love is a recipe creator and a blogger. She is from Tucson, Arizona and now lives in Stavanger, Norway. She runs English blog Thanks For The Food. It records the relationship with Norway through traditional and contemporary Norwegian cuisine. Find her online at thanksforthefood.com

This article was originally published in "Norwegian-American" magazine on May 19, 2017. To subscribe please visit SUBSCRIBE or call (206) 784-4617.

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