If you’re having guests over this weekend, “the world’s best cake” might just be the ideal treat to serve.
While supermarkets and bakeries are filled with cakes galore, baking them from scratch is much more fun – and certainly more impressive.
You won’t be in the kitchen all day, as this recipe takes less than an hour to prep and 35 – 40 minutes in the oven.
delicious. said: “That’s the official name for this Norwegian beauty and we’re not disagreeing.
“Maria Villmones Bondeson‘s recipe layers crisp meringue, sponge cake and clouds of custard to make a show-stopping treat.”
READ MORE: Make an avocado ‘last twice as long’ with food storage method
Ingredients
For the custard filling
- Four large free-range egg yolks
- 30g cornflour
- 60g caster sugar
- One vanilla pod, seeds scraped
- 300ml whole milk
- 300ml double cream
For the cake
- 300g unsalted butter, softened
- 600g caster sugar
- 10 large free-range eggs, separated
- 300g plain flour
- One tbsp baking powder
- 120ml whole milk
- 100g flaked almonds
You will need a deep rectangular cake tin or roasting tin (about 38cm x 29cm), lined with non-stick baking paper with a 4cm overhang.
Don’t miss…
Lidl issues food warning as popular product may contain pieces of plastic[LATEST]
Jamie Oliver’s sweet and sour chicken is a real winner – fantastic recipe[RECIPE]
King Charles shares his ‘favourite’ breakfast – quick and easy recipe[INSIGHT]
Method
1. Start off by making the custard for the filling, as it needs to be totally cold before you use it. Add the egg yolks, cornflour and 60g caster sugar to a medium-sized heatproof bowl and beat using an electric mixer until it’s pale and thickened.
2. Add the seeds from the vanilla pod to a large saucepan with the 300ml milk and 200ml of the cream. Put on a low-medium heat until it starts to steam. Pour around half the hot milk into the bowl with the egg yolk mixture and whisk until mixed, then pour everything back into the pan. Cook over a medium-high heat, stirring throughout, for 15 minutes or until the custard is thick enough to coat the back of a spoon. Strain it into a bowl and cover with cling film touching the surface. Set aside to cool and then chill until cold.
3. Onto the cake, heat the oven to 170°C/150°C fan/gas 3½. Add the butter and 300g of the sugar to a big mixing bowl, then beat using an electric mixer until the mixture is pale and creamy. Mix in the 10 egg yolks one after the other, beating well after each egg yolk is added. Sift in the flour and baking powder, then beat until combined. Add the 120ml milk and beat in. Transfer the batter into the lined cake tin/roasting tin and gently spread out to an even layer with a spatula. Set to the side.
4. For the meringue topping, grab large mixing bowl and whisk the 10 egg whites with a pinch of salt until they form soft peaks when you take the beaters out. Whisk in the remaining 300g sugar gradually to form a stiff, shiny meringue. Use a spatula to spread this on top of the cake to create swirls. Sprinkle over the flaked almonds.
- Support fearless journalism
- Read The Daily Express online, advert free
- Get super-fast page loading
5. Bake the cake on the middle shelf of the oven for 35-40 minutes. When done, the meringue should be puffed and golden. (If the top darkens quickly, cover with a sheet of non-stick baking paper for the rest of the baking time.) Leave to cool in the tin.
6. Whip the rest of the 100ml cream in a mixing bowl to form stiff peaks, then gently whisk it into the chilled custard. Gently remove the cake using the paper and place onto a board. Use a serrated knife to carefully cut in half widthways. Put one half of the cake, meringue-side down, on a serving plate. Spread the filling over so it forms a thick, even layer. Carefully place the other half of cake on top, meringue-side up. Serve immediately. delicious. suggested it could be plated up with sliced banana or fresh berries.
delicious. tips
If you don’t have the time or energy to make custard from scratch, good quality shop-bought vanilla custard works too. Use 350-400g and skip the first and second steps. Ensure it’s thick and fridge-cold before folding into the cream.
If you are making the custard, do this up to 24 hours in advance and keep covered in the fridge with a piece of cling film. This should touch the surface to prevent a skin forming.
Lightly whisk the leftover egg whites, mark the bag with the number and freeze.
Source: Read Full Article