Almond bottom
10.6 oz (300g) almonds
10.5 oz (300g) sugar
5 egg whites

Yellow cream
5 egg yolks
4.2 oz (120g) powdered sugar
5.3 oz (1,2dl) cream
¼ vanilla cane
5.3 oz (150g) Røros Butter
1 bar of dark chocolate

In a food processor coarsely grind the almonds.

Place the eggs in a large bowl, reserving the yolks for the cream. Beat the egg whites until stiff. Gently fold in the almonds and the powdered sugar into the egg whites. Grease a springform cake pan and pour in the batter. Bake at 350°F for 40 minutes. Let the cake cool in pan before removing.

Remove the seeds from the vanilla cane. Make the cream by placing the egg yolks, cream, sugar, and vanilla in a saucepan over medium heat. Stir constantly and bring to a low boil. Allow the mixture to simmer on low until it thickens. In a large bowl, and the softened butter and whisk until smooth and fluffy. Add the cooled cream and mix well, until completely combined. Decorate cake with the cream. Grate some dark chocolate and sprinkle over cake.