Norwegian meringue cake
Ingredients
Instructions
Mix butter with sugar until a white and fluffy mass is formed (you can use powdered sugar, it will mix more easily).
Add egg yolks to the butter one by one and mix briefly.
Sift the flour through a sieve together with the baking powder.
Add the flour to the batter alternately with lukewarm milk - mix only until combined.
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.
While the bases are cooling, prepare the meringue.
Mix the egg whites with sugar until very thick, white, and glossy.
Add potato starch and vinegar and mix briefly.
Spread the meringue over the baked bases and sprinkle with 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.
Boil the milk with a cinnamon stick, cloves, and vanilla.
Meanwhile, mix the egg yolks with honey and potato starch until a smooth mass is formed.
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.
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.
If you wish, you can prepare the cream using regular vanilla pudding. Prepare it according to the package instructions, just add an extra tablespoon of potato starch to make the pudding thicker.
