Verdens Beste: Norway's best cake recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free alternative with similar texture.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: heavy cream

Greek yogurt reduces calories while maintaining creaminess.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are often cheaper.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with fewer calories.

In a medium-sized saucepan, add 8 egg yolks, 90 g sugar, and 2 tablespoons corn starch or potato starch and whisk until smooth.

Whisk in 600 mL whole milk and bring the mixture to the stove on low heat.

Add 5 sheets of gelatin cut into small pieces to the mixture and whisk constantly until dissolved.

Increase heat to medium and whisk constantly until the mixture thickens like pudding, about 5-10 minutes.

Once thickened, turn off the heat and stir in 2 teaspoons of vanilla extract.

Pass the pastry cream through a fine mesh sieve to catch any curdled eggs.

Cover with plastic wrap directly on the surface and refrigerate for 3 to 4 hours until fully chilled.

Cream together 112 g unsalted butter and 100 g granulated sugar until creamy.

Gradually add 4 egg yolks one at a time, mixing well after each addition, and mix in 4 tablespoons of whole milk.

Whisk together 150 g all-purpose flour and 1.5 teaspoons baking powder, then incorporate into the wet ingredients until just combined.

Line a baking tray with parchment paper, using dots of batter to hold the parchment in place.

Spread the batter into a large rectangle on the prepared baking tray.

In a medium bowl, beat 4 egg whites on high until foamy, then gradually add 200 g super fine sugar until stiff glossy peaks form.

Spoon the meringue onto the cake batter and spread it out in a rustic fashion, leaving a 1 inch perimeter.

Sprinkle sliced almonds over the meringue (if forgotten, add after placing in the oven).

Bake in a preheated oven at 325°F (165°C) for 30 minutes or until the meringue is dry and lightly golden.

Remove from the oven and place on a cooling rack until completely cool.

Beat 200 mL heavy whipping cream until stiff peaks form.

Remove the chilled pastry cream from the refrigerator.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens