Otherby TheMealDBKvæfjord Cake “Verdens Beste” (World’s Best Cake)Serves1Keep screen onSaveShare Cook my versionIngredientsServings−1+2 large Egg Yolks2 tblsp Cornstarch1/4 cup Granulated Sugar2/3 Cup Heavy Cream3/4 cup Milk1 vanilla pod2/3 Cup Butter3/4 cup Granulated Sugar5 Large Egg Yolks1 1/4 cup Flour1.5 tsp Baking Powder1/2 cup Milk7 Egg White1 1/2 cups Granulated SugarSliced Almonds1 1/4 cup Whipping CreamStepsStep-by-step0 of 18 done1Separate the egg yolks and set aside the whites to use in the meringue.2Whisk together the egg yolks, cornstarch and sugar in a bowl.3Heat the cream and milk in a saucepan. Split open the vanilla pod and add the beans to the saucepan. Once the milk begins to bubble pour about half of it into the bowl with the egg mixture, whisking constantly.4Then return the saucepan to the heat and pour the egg mixture back into the saucepan with remaining milk, whisking constantly. Once the mixture thickens lower the heat and continue whisking for about 30 seconds.5Pour the custard into a clean bowl and cover with plastic wrap, placing the plastic directly on the top layer of the custard. Chill in the fridge.6Cake7Mix together butter and sugar until light and fluffy. Add egg yolks one at a time, setting aside the egg whites for the meringue. Add the flour mixed with baking powder. Stir in the milk, beating until smooth (you can use an electric mixer if you prefer).8Preheat oven to 320°F (160°C). Cover a baking sheet with baking paper and spread out the batter into a large, even rectangle.9Meringue topping10Whisk together the egg whites and sugar until you get glossy, stiff peaks. The meringue should hold its form – if it still melts continue whisking.11Spread out the meringue on top of the cake batter. Use a spatula to form light waves with the meringue. Sprinkle almonds on top of the meringue. Bake for about 30 minutes, until the meringue and almonds are golden.12Cream filling13Whisk the cream into stiff peaks. Carefully fold in the vanilla custard.14Assembly15Once the cake has cooled, cut it in half. You can use scissors for this, or a knife on a cutting board, slicing through the baking paper as well.16Place half of the cake on a serving platter with the meringue side down and peel off the baking paper.17Spread the cream filling across the cake. Then carefully remove the other half of the cake from the baking paper and place it over the cream filling, meringue side up.18Serve with fresh berries.NotesVanilla custardSource: TheMealDB
