Suksessterte (Norwegian almond “success cake”)

7 steps · 1h 29m total

1. 01

   Prepare the Pan

   Preheat your oven to 345°F (175°C). Grease a 27 cm springform pan, or a similar size. If you like, line the bottom with parchment paper for easier removal.
2. 02

   Grind the Almonds

   Grind the almonds in an almond grinder or food processor. Aim for a slightly coarse texture; you don't want a fine flour here.
3. 03

   Mix the Cake Batter

   Gently whisk the eggs and granulated sugar together until they're just combined. Don't overmix. Fold in the ground almonds, flour, and baking powder until everything is incorporated.
4. 04

   Bake the Cake

   Pour the batter into the prepared cake form and bake for about 45–50 minutes. Keep an eye on it to prevent the top from browning too much.
5. 05

   Cook the Cream

   Combine the egg yolks, heavy cream, granulated sugar, and vanilla extract in a saucepan. Heat this mixture over low to medium heat, stirring constantly.

   Continue stirring for about 15 minutes, until the mixture visibly thickens to a custard-like consistency. If it's not thickening, you can increase the heat slightly, but be careful not to let it boil, or the yolks might curdle.

6. 06

   Finish the Cream

   Let the cooked cream cool completely to room temperature. Once cool, add the butter. For a smoother, fluffier cream, use an electric mixer to incorporate the butter fully.
7. 07

   Assemble the Cake

   Ensure the cake is completely cool before you attempt to remove it from the springform pan. Once out, spread the yellow egg cream evenly over the top.