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• 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

Almond base

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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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Grind almonds in an almond grinder or food processor. I like to keep them a bit coarse.

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Gently whisk the eggs and sugar together until combined (no longer). Stir in the ground almonds, flour, and baking powder.

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Pour batter into cake form and bake for about 45 – 50 minutes, monitoring to make sure the top doesn't burn.

Yellow egg cream

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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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Let the mixture cool to room temperature and then add the butter. You can use an electric mixer for a fluffy egg cream.

Assembly

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Wait for the cake to cool completely before removing from form and frosting.