Otherby TheMealDBKvæfjord Cake “Verdens Beste” (World’s Best Cake)Keep screen onSaveShareIngredients2 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 19 done1Vanilla custard2Separate the egg yolks and set aside the whites to use in the meringue.3Whisk together the egg yolks, cornstarch and sugar in a bowl.4Heat 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.5Then 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.6Pour 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.7Cake8Mix 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).9Preheat oven to 320°F (160°C). Cover a baking sheet with baking paper and spread out the batter into a large, even rectangle.10Meringue topping11Whisk together the egg whites and sugar until you get glossy, stiff peaks. The meringue should hold its form – if it still melts continue whisking.12Spread 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.13Cream filling14Whisk the cream into stiff peaks. Carefully fold in the vanilla custard.15Assembly16Once 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.17Place half of the cake on a serving platter with the meringue side down and peel off the baking paper.18Spread 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.19Serve with fresh berries.Source: TheMealDB
