Suksessterte (Norwegian almond “success cake”)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Almond base.
2. 2Heat the ovenTurn the oven on 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.
3. 3Grind almonds in an almond grinder or food processor. I like to keep them a bit coarse.
4. 4Gently whisk the eggs and sugar together until combined (no longer). Fold in the ground almonds, flour, and baking powder.
5. 5Pour batter into cake form and put it in the oven for about 45 – 50 minutes, monitoring to make sure the top doesn't burn.
6. 6Yellow egg cream.
7. 7Add egg yolks, heavy cream, sugar, and vanilla to a saucepan. Heat over low/medium heat while giving it a stir constantly until the mixture thickens – about 15 minutes.
8. 8Turn up the heat if the mixture doesn't thicken, but be careful not to boil.
9. 9Let the mixture cool to room temperature and then add the butter. You can use an electric mixer for a fluffy egg cream.
10. 10Assembly.
11. 11Wait for the cake to cool completely before removing from form and frosting.