Suksessterte (Norwegian Almond Success Cake)

Ingredients

• 2 cupalmonds, whole, ground coarsely in food processor; for almond base
• 3eggs, for almond base
• 1 1/4 cupgranulated sugar, for almond base
• 2 tbspall-purpose flour, for almond base
• 1 tspbaking powder, for almond base
• 5egg yolks, for yellow egg cream
• 1/2 cupheavy cream, for yellow egg cream
• 1/3 cupgranulated sugar, for yellow egg cream
• 1 tspvanilla extract, for yellow egg cream
• 100 gbutter, softened; beaten into cooled egg cream

Method

1. 1

   Preheat oven to 345F / 175C. Grease a 27cm spring-form cake tin and line the base with baking paper if desired.

2. 2

   Grind the almonds in a food processor, keeping them slightly coarse for texture.

3. 3

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

4. 4

   Pour into the prepared tin and bake for 45 to 50 minutes, checking occasionally to ensure the top does not burn.

5. 5

   For the egg cream, add the egg yolks, heavy cream, sugar and vanilla to a saucepan. Heat over low to medium heat, stirring constantly, until the mixture thickens, about 15 minutes. Do not let it boil.

6. 6

   Remove from heat and leave to cool to room temperature. Beat in the softened butter using an electric mixer for a fluffy, smooth cream.

7. 7

   Once the cake has cooled completely, spread the yellow egg cream over the top and serve.