Suksessterte (Norwegian almond “success cake”)

1. For the almond base, preheat the oven to 345°F (175°C) and grease a cake tin (a 27cm springform is ideal), lining the base with baking paper if you like.
2. Grind the almonds in an almond grinder or food processor, keeping them slightly coarse.
3. Whisk the eggs and sugar together just until they come together, then fold in the ground almonds, flour and baking powder.
4. Pour into the tin and bake for about 45 to 50 minutes, keeping an eye on the top so it doesn't burn.
5. For the yellow egg cream, put the egg yolks, heavy cream, sugar and vanilla into a saucepan. Heat over low to medium heat, stirring constantly, until thickened, around 15 minutes. Raise the heat slightly if it won't thicken, but take care not to let it boil.
6. Let the cream cool to room temperature, then beat in the butter with an electric mixer until light and fluffy.
7. Leave the cake to cool completely before turning it out and spreading over the cream.

Tips from the ZestyPlate Kitchen

• Grind the almonds but leave them a touch coarse; that texture is what gives the base its chew.
• Whisk the eggs and sugar only until combined so the base stays dense and moist rather than spongy.
• Keep the egg-yolk cream over gentle heat and stir without stopping, or the yolks will scramble.
• The cake must be stone cold before the cream goes on top, otherwise it slides off.