Suksessterte (Norwegian almond “success cake”)

1. 1

   Almond base

2. 2

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3. 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.

4. 4

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5. 5

   Grind almonds in an almond grinder or food processor. I like to keep them a bit coarse.

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7. 7

   Gently whisk the eggs and sugar together until combined (no longer). Stir in the ground almonds, flour, and baking powder.

8. 8

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9. 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. 10

    Yellow egg cream

11. 11

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12. 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. 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. 15

    Assembly

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17. 17

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

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