A dessert dish from the Norwegian kitchen.

Ingredients

• 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

Method

1. Almond base ▢ 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. ▢ Grind almonds in an almond grinder or food processor. I like to keep them a bit coarse. ▢ Gently whisk the eggs and sugar together until combined (no longer). Stir in the ground almonds, flour, and baking powder. ▢ Pour batter into cake form and bake for about 45 – 50 minutes, monitoring to make sure the top doesn't burn. Yellow egg cream ▢ 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. ▢ Let the mixture cool to room temperature and then add the butter. You can use an electric mixer for a fluffy egg cream. Assembly ▢ Wait for the cake to cool completely before removing from form and frosting.

Source

This recipe is adapted from TheMealDB (id 53130), a free community-curated recipe API. Original listing: themealdb.com.

A walkthrough video is available at https://www.youtube.com/watch?v=LgIQXxkOrMM.

Original source noted by the contributor: https://scandinaviancookbook.com/suksessterte-success-cake/.