This Jelly & Success Tart is a classic Scandinavian-style cake, often served at parties and celebrations. It’s a staple in my home—a light, fresh, and flavorful dessert that’s loved by both kids and adults alike.
The tart starts with a gooey, gluten-free almond cake as the base, layered with a rich and light whipped custard buttercream.
If you’re looking for a lighter twist, you can add mascarpone to the buttercream it creates a custard layer that’s more mousse-like in texture and slightly less sweet, although a little less stable. For a more traditional variation, you could even swap out the buttercream for vanilla pastry cream.
Growing up, my mom often used pastry cream in this tart, and it was just as delicious, though a bit lighter overall.
The cake is topped with fresh raspberries and a shimmering layer of raspberry jelly, creating a beautiful balance of sweetness and tartness. This combination of the whipped custard buttercream, juicy berries, and jelly makes for a dessert that’s indulgent yet refreshing—a hallmark of Scandinavian baking.
Whether you choose to make it with the classic buttercream, add mascarpone for a lighter mousse-like texture, or go the pastry cream route, I hope this cake becomes as beloved in your home as it is in mine!
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