Instructions
1
Almond base
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2
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.
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3
Grind almonds in an almond grinder or food processor. I like to keep them a bit coarse.
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4
Gently whisk the eggs and sugar together until combined (no longer). Stir in the ground almonds, flour, and baking powder.
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5
Pour batter into cake form and bake for about 45 – 50 minutes, monitoring to make sure the top doesn't burn.
6
Yellow egg cream
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7
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.
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8
Let the mixture cool to room temperature and then add the butter. You can use an electric mixer for a fluffy egg cream.
9
Assembly
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10
Wait for the cake to cool completely before removing from form and frosting.
