Suksessterte (Norwegian almond “success cake”)

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.

I like to keep them a bit coarse.

▢ Gently whisk the eggs and sugar together until combined (no longer).

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.

Yellow egg cream ▢ 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.

▢ Let the mixture cool to room temperature and then add the butter.

You can use an electric mixer for a fluffy egg cream.

Assembly ▢ Wait for the cake to cool completely before removing from form and frosting.