Suksessterte (Norwegian almond “success cake”)

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

• 2 cups Almonds
• 3 Egg
• 1 1/4 cup Granulated Sugar
• 2 tblsp Flour
• 1 teaspoon Baking Powder
• 5 Egg Yolks
• 1/2 cup Heavy Cream
• 1/3 cup Granulated Sugar
• 1 teaspoon Vanilla Extract
• 100g Butter

Directions

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.
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.
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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.