Norwegian meringue cake
Recipe for a delicious layered meringue cake with custard cream
Try with me the recipe for the best cake in the world – at least that’s what all Norwegians say, because this Norwegian meringue cake is layered with a light cream. I must admit, they might not be wrong. The cake is sensational and tastes good to everyone, and it looks like a million dollars. If you like traditional Norwegian cakes, or you don’t know them but would like to, then definitely try it and surprise the whole family with this wonderful cake.
Table of contents
Norwegian meringue cake recipe step by step
If you want to delight your family and guests with a unique cake, then you absolutely must make this best cake in the world!
Norwegian meringue cake recipe
Wyposażenie
- Baking pan size 20/30 or 24/24 cm.
Składniki
ingredients for creamed cake batter
- 225 g butter (softened)
- 200 g sugar (1 cup)
- 6 egg yolks (from L-sized eggs)
- 225 g flour (1.5 cups)
- 1.5 teaspoons baking powder
- 185 ml milk (lukewarm – 3/4 cup)
ingredients for meringue for the cake
- 6 egg whites (from L-sized eggs)
- 300 g sugar (1.5 cups)
- 1 teaspoon potato starch
- 1 teaspoon vinegar (or lemon juice)
- 50 g almond flakes (half a cup)
ingredients for the cake cream
- 4 egg yolks
- 90 g honey (1/4 cup)
- 4 tablespoons potato starch (slightly heaped)
- 500 ml milk
- 1 stick cinnamon
- 4 cloves
- 2 teaspoons vanilla extract
- 250 ml heavy cream (well chilled)
Instrukcja
How to make creamed cake batter
- Mix butter with sugar until a white and fluffy mass is formed (you can use powdered sugar, it will mix more easily).225 g butter, 200 g sugar
- Add egg yolks to the butter one by one and mix briefly.6 egg yolks
- Sift the flour through a sieve together with the baking powder.225 g flour, 1.5 teaspoons baking powder
- Add the flour to the batter alternately with lukewarm milk – mix only until combined.185 ml milk
- Divide the batter into two equal parts – transfer to a baking pan and bake for about 20 minutes at 160 degrees (convection) – I baked them separately because I only have one such pan.
- After baking, set the cake aside to cool.
How to make meringue
- While the bases are cooling, prepare the meringue.
- Mix the egg whites with sugar until very thick, white, and glossy.6 egg whites, 300 g sugar
- Add potato starch and vinegar and mix briefly.1 teaspoon potato starch, 1 teaspoon vinegar
- Spread the meringue over the baked bases and sprinkle with almond flakes.50 g almond flakes
- Bake at 160 degrees (convection) for approximately half an hour (I baked them together – one base in the pan, and the other without the pan).
- After baking, cool, then layer with cream.
How to make the cake cream
- Boil the milk with a cinnamon stick, cloves, and vanilla.500 ml milk, 1 stick cinnamon, 4 cloves, 2 teaspoons vanilla extract
- Meanwhile, mix the egg yolks with honey and potato starch until a smooth mass is formed.4 egg yolks, 90 g honey, 4 tablespoons potato starch
- Remove the cinnamon and cloves from the milk.
- Pour some of the hot milk into the egg yolks and mix briefly.
- Transfer the mixture to the rest of the milk and cook like pudding – until the mixture thickens.
- Cover the surface of the pudding with cling film and set aside to cool, then refrigerate to chill the cream thoroughly.
- Mix the cold heavy cream until thick.250 ml heavy cream
- Add it to the chilled pudding and mix thoroughly with a spoon.
- Spread the cream on one of the bases and cover with the other.
Uwagi
Wartości Odżywcze
Norwegian meringue cake – notes
For a long time, I had a huge craving for this Norwegian meringue cake and finally baked it :)
It is very often called “the best cake in the world” online, and I must admit, there’s something to it.
Because this meringue cake is sensational!
It’s true that it requires a bit more work, but it’s worth it.
Besides, if you organize yourselves properly and divide the work into stages, everything will go smoothly.
How to make the best cake in the world – tips
It’s best to first prepare the custard, which is the base of the cream. It must be thoroughly chilled in the refrigerator, so you can make it a day in advance, cool it, and store it in the fridge. I prepared custard “from scratch” – from egg yolks mixed with honey and flour. But you can also make regular vanilla pudding – it must be thick, so add a tablespoon of potato starch to it.
For the bases, we have a nice and light butter cake, which we bake in separate molds. Then we make the meringue and bake the cake with the meringue again. Finally, all that’s left is to layer the meringue cake with custard cream, and it’s ready! The cake is easier to slice after it sits for a while with the cream, but I dug into it right after assembling and it was delicious.
It’s worth putting it in the fridge for a few hours so it chills and the flavors “blend together”.
You absolutely must try this recipe for Norwegian meringue cake! You won’t be disappointed by this taste, I fell in love with it forever :)
By the way, I also recommend recipes for other cream cakes and meringue cakes.
P.S. I encourage you to follow my profile on Instagram, where you can easily save my recipes for later.
I found the recipe on the Delicious website – I’m providing it with my small changes.
Recommended recipes for cream cakes
Be sure to check out my other recipes for delicious cream cakes, which will be perfect for family celebrations and various parties. Here I recommend, among others, three such recipes:
Popularne Przepisy
Polecane przepisy
Norwegian Traditional Meringue Cake
I have been curious about this Scandinavian meringue cake recipe for a long time. "The world's best cake" kept popping up on my feed every now and then, sparking my interest. In terms of preparation, it is somewhat similar to the Polish Pani Walewska (also known as pychotka), as both feature cake layers baked with meringue and sandwiched together with custard cream. However, that is pretty much where the similarities end. The base here is a bit different from a typical shortcrust pastry—first, you pre-bake the cake layer on its own, and then you bake it again with the meringue and almonds on top. The custard cream is also completely different and much lighter than the one used in pychotka. You cook the custard with spices and honey, chill it thoroughly, and then fold it into whipped cream. This meringue cake with custard cream turns out incredibly light and delicious. I think the title of "the world's best cake" might actually be well-deserved here.
Meringue Cake Recipe
This recipe for cake with meringue and cream requires a bit more effort, but if you break it down into stages, you will pull it off with no trouble at all. Prepare the custard ahead of time and pop it in the fridge. Then, you can take your time baking the Norwegian almond meringue cake layers. These baked layers can be gently wrapped in plastic wrap and stored until you are ready to assemble the cake with the whipped cream and custard filling. Once assembled, keep the Norwegian meringue cake in the fridge for a few hours so the flavors can meld together. Before slicing, take the cake out of the fridge about half an hour early to take the chill off. This will make it much easier to cut beautiful, neat slices. I absolutely loved this meringue and custard cake, and I am sure I will be baking it many more times!
I also invite you to try my other recipes for meringues and layered cream cakes.
