Suksessterte (Norwegian almond “success cake”)

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

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

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

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

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