World's Best Cake {verdens beste in Norway}

My mother in law sent me this recipe to try sometime, and Easter seemed like just the time.  Having never once made meringue in my life, I guess I should have been nervous but it turned out beyond well.  This cake was pretty amazing.

I admittedly misunderstood the directions as they were sent and in trying to make a round cake, piled all of my meringue onto one layer before baking.  Next time I will still do round cakes but I will divide the meringue between the two layers.  {The proper order starting from the bottom is cake, meringue, whipped cream, cake, meringue}.  Either way, the cake tasted AMAZING!  This recipe is going in the recipe box for keeps!  Keep in mind that it takes a while to whip the egg whites to "soft peak" but other than that, this is a quick easy recipe whose results will surprise you! 

This cake was also voted as Norway's national cake for a few years.  Guess I'll have to make it again for syttende mai this year!

If you like cake, give it a try! 

Verdens Beste (or world's best cake)

10 1/2 tablespoons butter, room temp 

1 2/3 cups sugar 

1 1/3 cups flour 

1 teaspoon baking powder

5 large eggs, separated 

1/3 cup milk 

1/4 cup almonds 
(sliced or slivered)
1 cup heavy cream 

1tsp vanilla

Preheat the oven to 350°F, with a rack in the middle position. Line an 8-x-12-inch baking pan with parchment paper. (or two 9in rounds)
Beat the butter and 2/3 cup of the sugar in a large bowl with an electric mixer until light and creamy, about 3 minutes.
Add the flour and baking powder and mix well. Mix in the egg yolks and milk.
Scrape the batter into the baking pans.  It will be thick.
In a large clean bowl, beat the egg whites and the remaining 1 cup sugar to soft peaks. Spread on top of the cake layer(s). Sprinkle with the almond slices.
Bake for 30 minutes, or until the meringue is golden brown and puffed. Cool on a wire rack in the pan. Transfer to a cutting board.
When the cake is cool, put the cream in a medium bowl and add vanilla.  Beat to soft peaks with an electric mixer.
(If using an 8 by12) Cut the cake in half crosswise with a serrated knife (if you are using a rectangle pan, cut so that you will have two squares to stack on one another). Place one half of the cake on a serving tray and cover with the cream. Place the other half, meringue side up, on top.
Let the cake sit for 1 hour in the fridge before serving.

You could serve it with berries to make it extra yummy!

Enjoy trying something new!

1 comment:

Lisa said...

These directions are a bit confusing - you said you misread them & put all meringue on one layer but should have put it on both. So does that mean the whipped cream goes on top of the meringue on the bottom layer, then top it with the other layer that just has the meringue on top?

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