Suksessterte (Norwegian almond “success cake”)

Steps

1. 1

   Preheat the oven to 345°F 174 °C · 345 °F · Gas 4 · Medium heat (175°C 175 °C · 347 °F · Gas 4 · Medium heat) and grease a 27 cm springform cake pan; line the bottom with baking paper if desired.

2. 2

   Grind almonds until coarse using an almond grinder or food processor.

3. 3

   Gently whisk the eggs and sugar together until just combined. Stir in the ground almonds, flour, and baking powder.

4. 4

   Pour batter into the prepared cake pan and bake for about 45–50 minutes, monitoring to prevent the top from burning.

5. 5

   Yellow egg cream: In a saucepan, whisk together egg yolks, heavy cream, sugar, and vanilla. Cook over low to medium heat, stirring constantly, until the mixture thickens (about 15 minutes). Do not let it boil.

6. 6

   Let the mixture cool to room temperature, then add the butter and beat until fluffy. (You can use an electric mixer for a fluffy texture.)

7. 7

   Assembly: Wait for the cake to cool completely before removing from the pan and frosting.