Verdens Beste
A perfect combination of crisp, flaky, soft, fragrant, and sweet.
YouTube
中文
English
Estimated Time
- Preparing 20 min
- Cooking 40 min
Nutritions / Serving
-
Energy416 kCal
-
Carbs45 g
-
Protein4 g
-
Fat26 g
Serves 12.
Ingredients
Cake
- Cake Flour 160 g
- Egg 5 pc
- Granulated Sugar 360 g
- Unsalted Butter 140 g
- Whole Milk 75 g
- Vanilla Extract 5 g
- Baking Powder 7 g
- Sliced Almond 60 g
Cream Filling
- Whipping Cream 450 g
- Granulated Sugar 20 g
Preparation
Preheat the oven to 180°C (350°F). Ensure all ingredients are at room temperature.
Line a baking sheet (40 cm X 30 cm) with parchment paper.
Separate egg whites and yolks, placing the egg whites in a large bowl. Mix baking powder and pastry flour evenly.
Making the Cake Batter
In a mixing bowl, combine 120 g of granulated sugar and all the unsalted butter. Beat with an electric mixer on medium speed until the butter is fluffy and pale.
Add egg yolks one at a time, beating on low speed after each addition until fully incorporated.
Add vanilla extract, milk, and the flour-baking powder mixture in sequence, mixing on the lowest speed until fully combined.
Transfer the prepared batter to the lined baking sheet. Spread it evenly with a spatula and set aside.
Preparing the Meringue
Beat the egg whites with an electric mixer on medium-high speed until frothy, about 1 minute.
Gradually add 240 g of granulated sugar in 3–5 batches, beating for about 30 seconds after each addition.
Once all sugar is added, continue beating for 5–7 minutes until stiff peaks form. The meringue should be glossy with firm, elastic tips when the beaters are lifted.
Spread the meringue evenly over the prepared cake batter.
Baking
Sprinkle sliced almonds evenly over the meringue.
Bake in the preheated oven for 40 minutes, until the almonds are golden brown and the meringue is puffed and crisp.
Let the cake cool in the pan for 30 minutes, then transfer it to a wire rack to cool completely.
Assembling and Enjoying
Once completely cooled, cut the cake in half. Flip one piece over so the bottom is facing up.
Add all the granulated sugar to the whipping cream and beat on high speed until firm and no longer runny.
Spread the whipped cream evenly over the bottom layer of the cake. Place the other layer on top.
Refrigerate for at least 2 hours or overnight before serving.
Discussion
This recipe suits for a 40 cm X 30 cm baking sheet. Adjust the amount of the ingredients based on your baking sheet’s size accordingly.
Ensure all cake batter ingredients are at room temperature to prevent the butter from curdling during mixing.
The sugar-to-egg white ratio for the meringue is about 1.6:1. Reducing the sugar further may result in less crisp meringue after baking.
For the meringue, add sugar only after the egg whites have formed dense bubbles; adding it too early will hinder proper whipping.
The cake batter is thick and requires patience to spread evenly on the baking sheet. It should form a thin layer in the pan.
You can also mix half whipped cream and half vanilla custard for the filling for a delightful variation.