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.