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This norwegian cake was voted “best cake” by the team of My Fourchette

This norwegian cake was voted “best cake” by the team of My Fourchette
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Originally from Norway, this cake worth the greatest restaurants even if the ingredients are simple!

Try it and you will love it !


  • 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


  • 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

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