Suksessterte (Norwegian almond “success cake”)

1. Almond base
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3. 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.
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5. Grind almonds in an almond grinder or food processor. I like to keep them a bit coarse.
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7. Gently whisk the eggs and sugar together until combined (no longer). Stir in the ground almonds, flour, and baking powder.
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9. Pour batter into cake form and bake for about 45 – 50 minutes, monitoring to make sure the top doesn't burn.
   45–50 minutes
10. Yellow egg cream
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12. 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.
    15 minutes
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14. Let the mixture cool to room temperature and then add the butter. You can use an electric mixer for a fluffy egg cream.
15. Assembly
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17. Wait for the cake to cool completely before removing from form and frosting.

Cooking notes

Baked goods are unforgiving with rounding — use weights rather than volumes whenever possible, and verify pan capacity if you scale up or down significantly.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.