Suksessterte (Norwegian almond “success cake”)

Almond Base Begin by preheating your oven to 345°F (175°C) and carefully grease a 27 cm springform cake pan. For ease of removal and to prevent sticking, you may wish to line the bottom with baking paper. Next, grind the almonds using an almond grinder or food processor, leaving them slightly coarse to add delightful texture to the cake. In a bowl, gently whisk the eggs and granulated sugar just until combined – avoid overbeating to maintain the batter's lightness. Fold in the ground almonds, flour, and baking powder until evenly incorporated. Pour this fragrant mixture into your prepared cake pan. Place the pan in the oven and bake for about 45 to 50 minutes. Keep a close eye on the top to ensure it doesn't brown too much; a golden hue indicates it's perfectly baked. Once done, remove it from the oven and allow it to cool completely in the pan. Yellow Egg Cream While the cake bakes, prepare the luscious yellow egg cream. In a saucepan, combine the egg yolks, heavy cream, sugar, and vanilla extract. Warm the mixture gently over low to medium heat, stirring constantly to prevent curdling. Continue cooking until the mixture thickens to a custard-like consistency, roughly 15 minutes. If it resists thickening, cautiously increase the heat but avoid bringing it to a boil, as this can scramble the eggs. Remove the pan from heat and let the cream cool to room temperature. Then, beat in the butter using an electric mixer until the cream becomes light and fluffy—this step is key to achieving the signature smooth and airy texture. Assembly Once the almond cake has fully cooled, carefully remove it from the springform pan. Spread the rich yellow egg cream evenly over the top. For an elegant finish, you can chill the cake briefly before serving. Enjoy this delightful Norwegian treat with a cup of coffee or tea to truly savor its nutty and creamy flavors. Tip: To enhance the almond flavor, consider lightly toasting the almonds before grinding. Also, ensure the egg cream cools sufficiently before adding butter to prevent melting and separation.