Originally from Norway, this cake worth the greatest restaurants even if the ingredients are simple!
Try it and you will love it !
INGREDIENTS
- 1/2 cup + 3 tablespoons (it's not exactly 3/4 cup) unsalted butter at room temperature
- 2/3 cup sugar
- 6 egg yolks at room temperature
- 1/3 cup + 2 tablespoons (it's not exactly 12 cups) milk at room temperature
- 1 tsp. of vanilla extract
- 1 ¹ / ₃ cups all purpose flour, sifted
- 1 ½ tsp. baking powder
- Some slivered almonds
For the meringue:
- 6 egg whites
- 1 cup sugar
- 1 tsp. vanilla extract
For the cream:
- 1 custard cream
- 2 cups whipping cream 35%, very cold
PREPARATION
- Preheat the oven to 350 ° F. Grease and line a 9 x 13 inch pan with baking paper. Set aside.
- In the mixer bowl (equipped with whisk), whisk butter until light, about 4 minutes.
- Increase the speed to medium-high and add the sugar, whisk about 4-5 minutes.
- Add the egg yolks and vanilla and continue to whisk for 2 minutes. Do not exceed 2 minutes, do not stir too much at this stage.
- Scrape the edges well, sift the flour into the mixture and add the milk.
- Fold gently with a rubber spatula.
- Spread the dough evenly in the pan and set aside.
For the meringue:
- Beat the egg whites at low speed until soft peaks form.
- Add sugar, one tablespoon at a time, beating at medium speed. The icing must become firm and shiny.
- Add the vanilla and mix until it is incorporated.
- Spread the meringue on the dough in the pan.
- Sprinkle the top of the meringue with slivered almonds.
- Bake for 25 to 35 minutes in the middle of the oven, until the meringue is golden and slightly swollen.
- Place the pan on a rack to cool.
For the cream:
- Place the cold cream in a large bowl and whisk until you get medium peaks.
- When the cream is whipped, add half the custard cream.
- Incorporate gently with a rubber spatula.
- Add remaining custard cream, and bend even more gently. As soon as the two creams are amalgamated, stop stirring!
For assembly:
- Once the cake is cold, remove from the tin, then cut it in half to create two halves of 8 x 6 inches.
- Place a piece in a large presentation plate, meringue down.
- Spread a layer of cream.
- Place the second piece of cake, meringue up.
There you go ! You can serve the cake immediately or refrigerate it to serve it later ... Serve it with beautiful autumn strawberries, everyone will love it!
Source: passionforbaking · Photo Credit: Capture vidéo youtube
