Suksessterte (Norwegian almond “success cake”)

• 2 cups Almonds
• 3 Egg
• 1 1/4 cup Granulated Sugar
• 2 tblsp Flour
• 1 teaspoon Baking Powder
• 5 Egg Yolks
• 1/2 cup Heavy Cream
• 1/3 cup Granulated Sugar
• 1 teaspoon Vanilla Extract
• 100g Butter

Preparation

1. 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.
2. I like to keep them a bit coarse. ▢ Gently whisk the eggs and sugar together until combined (no longer).
3. 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.
4. Yellow egg cream ▢ Add egg yolks, heavy cream, sugar, and vanilla to a saucepan.
5. Heat over low/medium heat while stirring constantly until the mixture thickens – about 15 minutes.
6. 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.
7. You can use an electric mixer for a fluffy egg cream.
8. Assembly ▢ Wait for the cake to cool completely before removing from form and frosting.