I whisked my butter, which has been firmed up in the refrigerator for 2 hours, into egg yolks, sugar and cream sauce after it had cooked to thicken and cooled to room temperature.
Butter emulsified into mixture quite easily when whisked by hand. The finished texture was similar to a French ganache, but mine was spread on the meringue crust rather than poured.

Looking forward to presenting this Suksesskake to my Sons of Norway Lodge dinner dessert buffet tonight. The base and sauce are cooling.
I’m quite certain this recipe was written in Norwegian, because it translates poorly into English. I have a feeling an advanced chef did not share explicit directions!
Next time try to improve and perhaps teach a novice Baker and cook a few techniques. Especially your sauce instructions need to be improved. This sauce must constantly be stirred, which utensil is best used, give a better idea of how many minutes, should it come to a boil or not!
I used toasted blanched sliced almonds that were pulsed to coarsely ground in the food processor. Toasting all nuts improves their flavor.

It’s folded into egg whites along with ground almonds for the meringue base shell.

Looking for Sugar type Icing

¹ó±ôø³Ù±ð

I think it’s in the base. #5.