Step 2

Grind the almonds in a food processor, keeping them slightly coarse for texture.

Step 3

Gently whisk the eggs and sugar together until just combined. Stir in the ground almonds, flour and baking powder.

Step 4

Pour into the prepared tin and bake for 45 to 50 minutes, checking occasionally to ensure the top does not burn.

Step 5

For the egg cream, add the egg yolks, heavy cream, sugar and vanilla to a saucepan. Heat over low to medium heat, stirring constantly, until the mixture thickens, about 15 minutes. Do not let it boil.

Step 6

Remove from heat and leave to cool to room temperature. Beat in the softened butter using an electric mixer for a fluffy, smooth cream.

Step 7

Once the cake has cooled completely, spread the yellow egg cream over the top and serve.