THE BEST CAKE IN THE WORLD. NORWEGIAN CAKE
THE BEST CAKE IN THE WORLD. NORWEGIAN CAKE.
for a biscuit:
160 g wheat flour
120 g cane sugar (white possible)
100 g butter
4 yolks
3 tablespoons. milk
1 tsps of baking powder
50 g of almonds
for meringue:
200 g cane sugar (can be white)
4 proteins
1-2 parts lemon juice
salt pinch
for cream:
500 g cream (not less than 30% fat)
1-2 tablespoons. icing sugar
We 'll make biscuit dough first.
Softened butter is whipped with sugar until lush. Gradually add one yolk each. Then we pour in milk. Carefully we mix.
At the end we add sieved flour with disintegrating agent. For a long time we do not mix the dough, but only combine the ingredients together.
Now we will prepare a meringue. Beat the chilled proteins with a pinch of salt, first on the small revolutions of the mixer. When foam becomes more intense, to proteins
We add sugar a little bit and increase the speed of whipping. Beat proteins to stable peaks and dissolve sugar.
In the original recipe, this cake is baked in a rectangular shape, cut into two parts, greased with cream, and covered with one part of the other. I will make the cake traditionally round and use two 18 cm diameter baking molds for this and accordingly split the dough into two pieces before baking.
Put dough in the uniform and align it with a blade. On top of it we put merengue and evenly distribute. We strew with the crushed almonds.
We send baking at 175 degrees Celsius for 30-40 minutes. Beze should be a pleasant cream color.
We leave to cool down.
Meanwhile, we 'll make cream for our cake.
Chilled cream is whipped to strong stable peaks with sugar powder. Careful, don 't reprise them.
Grease each part of cake with cream and cover one part with another.
You can decorate the cake for your taste or leave it like this by sprinkling almonds on top.
Cool the cake in the fridge for at least 1 hour.
The composition "Canon and Variation" belongs to the artist Twin Musicom. License: Creative Commons Attribution (https://creativecommons.org/licenses/....
Performer: http://www.twinmusicom.org/