• Grate the almonds in a mixer 
• Add the baking powder to the almonds and stir to combine them

For the meringue:

• Whip the eggs white till firm, then add the sugar and keep whipping to maintain the firmed foam.
• Gently add the grated almonds mixing them by hand, making sure the egg whites remain firm.
• Pour into a round oven pan that has been buttered and floured.
• Cook in the oven for 45 minutes at 355 F - 180 C.
• Once cooked, let it rest for 5 minutes then move into a rack to cool down completely.

For the custard cream:

• In a pan, pour and combine all the ingredients for the cream except the butter.
• Cook in a bain-marie until the cream reaches the consistency of custard cream.
• Take away from the heat and add the butter. Mix until the butter is all melted and the cream has taken a yellowish colour.

Serving:

• Once the meringue and the cream are cold, pour the cream over the meringue and decorate with white chocolate
• The suksessekake can be served at room temperature