AuthorSamuel DietzmannThis is a family recipe and a favorite. It’s named the World’s Best Cake by all of Norway. Believe it.
Some family members say that its better the longer it sits, giving the cake time to soak up the custard cream. This is another reason for having the meringue side on the bottom and top, so the sponge cake is sandwiched between the custard cream. I say that it will not last that long and will be eaten fast.
Preheat the oven to 325F/165C
In a large stand mixer set to medium or a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the egg yolks one at a time, while mixing, and add in the milk and vanilla.
Combine the flour, baking powder, and sugar in a medium bowl and add this to the mixture and beat until combined. The batter will be somewhat thick.
Grease a 12x16 inch/30/32x40cm swiss roll/rimmed baking sheet. Cover with a piece of baking parchment, pressing the parchment so it sticks well to the baking sheet. Gently spread the batter evenly and thinly across the baking sheet, as far to the edges as possible, with a rubber spatula while maintaining a rectangular shape. The batter is quite thick and sticky, but it will spread out with a little patience (and because greasing the baking sheet earlier means the parchment paper won’t move around). Also, it may seem like there is not enough batter to make a full cake, but don’t fret because the cake will rise some while baking. It’s also a thin cake.
In a clean, large stand mixer set to medium-low or a large mixing bowl whisk the egg whites until foamy (when making meringue, it is crucial there is no trace of yolk in the whites). Add the sugar a little at a time and continue to whisk until glossy, stiff peaks form. Gently pour the meringue evenly over the batter with a rubber spatula. You can form little peaks throughout the meringue by lifting upwards for a nice design. Sprinkle the sliced almonds evenly across the meringue.
Place in the middle rack of the oven and bake for 30 minutes, until the meringue is dry and lightly golden. Remove and set aside to cool
While the cake is baking, prepare the vanilla custard and whipped cream. Make the custard by whisking together the sugar and egg yolks in a bowl. Add cornstarch and blend until mixture is pale yellow and thick.
Place the whole milk in a saucepan, warm the milk just before it begins to boil without letting it boil. Take it off the heat. Steadily and slowly, add the milk to the bowl with the sugar egg yolk mixture, whisky constantly to avoid any curdling of the eggs. When you have mixed everything together, pour it back into the saucepan and return to the stove. Over medium heat, cook the mixture until it has thickened. Remover for the heat. If you wish, you can run it through a strainer to get any lumps out. Allow to cool completely.
When the cake has cooled, lift it out with the parchment paper and place on a cutting board. Cut the cake in half. Take one half and peel it from the parchment paper. Gently turn it, taking caution not to break the cake, over on a serving tray so the meringue side is facing downwards. Another trick is to place the serving tray gently on top of the meringue, place one hand under the cake and one hand on the top of the tray and then flip over. Spread all of the custard cream over the half of the cake on the tray and gently place the remaining half on top, with the meringue side up.
Best to chill for an hour or so before serving, but this is not necessary. Serve with fresh fruits, such as strawberries. Keep covered in the fridge for up to 3-4 days.
Ingredients
Directions
Preheat the oven to 325F/165C
In a large stand mixer set to medium or a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the egg yolks one at a time, while mixing, and add in the milk and vanilla.
Combine the flour, baking powder, and sugar in a medium bowl and add this to the mixture and beat until combined. The batter will be somewhat thick.
Grease a 12x16 inch/30/32x40cm swiss roll/rimmed baking sheet. Cover with a piece of baking parchment, pressing the parchment so it sticks well to the baking sheet. Gently spread the batter evenly and thinly across the baking sheet, as far to the edges as possible, with a rubber spatula while maintaining a rectangular shape. The batter is quite thick and sticky, but it will spread out with a little patience (and because greasing the baking sheet earlier means the parchment paper won’t move around). Also, it may seem like there is not enough batter to make a full cake, but don’t fret because the cake will rise some while baking. It’s also a thin cake.
In a clean, large stand mixer set to medium-low or a large mixing bowl whisk the egg whites until foamy (when making meringue, it is crucial there is no trace of yolk in the whites). Add the sugar a little at a time and continue to whisk until glossy, stiff peaks form. Gently pour the meringue evenly over the batter with a rubber spatula. You can form little peaks throughout the meringue by lifting upwards for a nice design. Sprinkle the sliced almonds evenly across the meringue.
Place in the middle rack of the oven and bake for 30 minutes, until the meringue is dry and lightly golden. Remove and set aside to cool
While the cake is baking, prepare the vanilla custard and whipped cream. Make the custard by whisking together the sugar and egg yolks in a bowl. Add cornstarch and blend until mixture is pale yellow and thick.
Place the whole milk in a saucepan, warm the milk just before it begins to boil without letting it boil. Take it off the heat. Steadily and slowly, add the milk to the bowl with the sugar egg yolk mixture, whisky constantly to avoid any curdling of the eggs. When you have mixed everything together, pour it back into the saucepan and return to the stove. Over medium heat, cook the mixture until it has thickened. Remover for the heat. If you wish, you can run it through a strainer to get any lumps out. Allow to cool completely.
When the cake has cooled, lift it out with the parchment paper and place on a cutting board. Cut the cake in half. Take one half and peel it from the parchment paper. Gently turn it, taking caution not to break the cake, over on a serving tray so the meringue side is facing downwards. Another trick is to place the serving tray gently on top of the meringue, place one hand under the cake and one hand on the top of the tray and then flip over. Spread all of the custard cream over the half of the cake on the tray and gently place the remaining half on top, with the meringue side up.
Best to chill for an hour or so before serving, but this is not necessary. Serve with fresh fruits, such as strawberries. Keep covered in the fridge for up to 3-4 days.
