Suksessterte (Norwegian almond “success cake”)

1. 1Almond base.
2. 2Heat 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 before you begin.
3. 3Grind almonds in an almond grinder or food processor. I like to keep them a bit coarse.
4. 4Gently whisk the eggs and sugar together until combined (no longer). Stir in the ground almonds, flour, and baking powder.
5. 5Pour batter into cake form and bake for about 45 – 50 minutes, monitoring to make sure the top doesn't burn.
6. 6Yellow egg cream.
7. 7Add egg yolks, double 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.
8. 8Leave the mixture to cool to room temperature and then add the butter. You can use an electric mixer for a fluffy egg cream.
9. 9Wait for the cake to cool completely before removing from form and frosting.

Ingredients

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