Suksessterte (Norwegian almond “success cake”)

Instructions

1. 1

   Almond base: Preheat oven to 345°F (175°C) and grease a 27 cm springform cake form. You can line the bottom with baking paper if preferred.

2. 2

   Grind the almonds in an almond grinder or food processor until they are a bit coarse.

3. 3

   Gently whisk the 3 eggs and 1 1/4 cup sugar together until combined (do not over-whisk). Stir in the ground almonds, flour, and baking powder.

4. 4

   Pour batter into the cake form and bake for about 45 – 50 minutes, monitoring to make sure the top doesn't burn.

5. 5

   Yellow egg cream: Add egg yolks, heavy cream, 1/3 cup 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 slightly if it doesn't thicken, but do not let it boil.

6. 6

   Let the mixture cool to room temperature and then add the butter. Use an electric mixer for a fluffy consistency.

7. 7

   Assembly: Wait for the cake to cool completely before removing from the form and spreading the egg cream frosting on top.