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

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!