Almond Custard Cake with Norwegian Twist

In a saucepan or a metal bowl set over simmering water, whisk together egg yolks and sugar until well combined. Stir in heavy cream and cook until the mixture is very thick (a few drops on surface remain unmixed). Remove from heat, then stir in butter until fully incorporated.

Cover the surface with plastic wrap and refrigerate overnight.

Preheat oven to 400°F (200°C) and grease a 9-inch springform pan.

Whip egg whites using an electric mixer until they form firm peaks. In another bowl, combine ground almonds, baking powder, and confectioners' sugar. Fold in one-third of the egg whites into the almond mixture to lighten; then fold in remaining egg whites until well blended. Pour batter into prepared pan.

Bake for about 30 minutes or until the cake's top springs back when lightly pressed. Cool, then remove from the pan.

Spread custard glaze on top and serve.