Suksessterte (Norwegian almond “success cake”)

Ingredients

• Almonds — 2 cup
• Egg — 3 pcs
• Granulated Sugar — 1.25 cup
• Flour — 2 tbsp
• Baking Powder — 1 tsp
• Egg Yolks — 5 pcs
• Heavy Cream — 0.5 cup
• Granulated Sugar — 0.3333333333333333 cup
• Vanilla Extract — 1 tsp
• Butter — 100 g

Steps

1. Almond base
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3. 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.
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5. Grind almonds in an almond grinder or food processor. I like to keep them a bit coarse.
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7. Gently whisk the eggs and sugar together until combined (no longer). Stir in the ground almonds, flour, and baking powder.
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9. Pour batter into cake form and bake for about 45 – 50 minutes, monitoring to make sure the top doesn't burn.
10. Yellow egg cream
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12. 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.
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14. Let the mixture cool to room temperature and then add the butter. You can use an electric mixer for a fluffy egg cream.
15. Assembly
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17. Wait for the cake to cool completely before removing from form and frosting.