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 oven to 350°F, with rack in the middle. 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 mixer until light and creamy.
Add in flour and baking powder and mix well. Mix in the egg yolks and milk.
Scrape into the baking pans.  It will be thick.
In a large bowl, beat the egg whites and  1 cup sugar to soft peaks. Spread on top of the cake layer(s). Sprinkle with the almonds.
Bake for 30 minutes, or until the meringue is golden brown. . Cool on a wire rack without removing from 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 a 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 cake sit for an hour in the fridge before serving.

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

Enjoy trying something new!
While this recipe was originally emailed to me I have since found several online sources including Sweet Paul, the magazine and HERE

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