125 g (1/2 cup plus 2 tablespoons) granulated sugar
4 egg yolks
1 vanilla pod, seeds removed
150 g (1/2 cup plus 2 tablespoons) butter
Gluten Free almond sponge:
4 egg whites
150 g (1 ½ cups) powdered sugar
150 g (1 cup) ground almonds
To make the vanilla custard frosting, combine the cream, granulated sugar, vanilla seeds and egg yolks to a saucepan.
While continually whisking, bring the pan to a medium heat until the custard is thick enough to coat the back of a spoon. This should take about 7-10 minutes.
Strain the frosting through a fine strainer or sieve, and mix in the butter. Allow to cool slightly, then cover with plastic wrap and place in the fridge.
Allow the mixture to cool for ca 2 hours, or until thoroughly cool and thick.
To make the gluten free almond sponge, preheat your oven to 175C/350F. Using a standing mixer or hand mixer, whisk the egg whites until soft peaks form, then mix in the powdered sugar and chopped almonds by hand.
Place the mixture in a greased spring form pan, and bake for 30-35 minutes or until the edges slightly pull away from the sides.
Allow the cake to cool on a baking rack for 30-45 minutes, then assemble the cake.
Smooth the frosting over the top and sides of the cake sponge, then decorate with chopped almonds, mini chocolate chips, almond slivers or shaved dark chocolate.
Serve the cake at room temperature.
Recipe by Thanks For The Food at https://thanksforthefood.com/norwegian-suksessterte-recipe/