Norwegian cake

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   Prepare everything you need to make Norwegian cake. Take premium flour, milk with a fat content of at least 2%, C1 eggs. The cream must be suitable for whipping, with a fat content of at least 33%. They must first be cooled, put in the refrigerator at least 1 hour before whipping. Remove the butter from the refrigerator 1-1.5 hours before. It is better to take the freshest eggs, they beat better. Roughly chop the almonds using a knife.

2. STEP 2

   

   Wash the eggs with soap. Separate the yolks from the whites. Using a knife over a plate, beat the shell in the center of the egg and split it into 2 halves. Pour the egg from one half of the shell to the other until all the whites have flowed into it. The yolk will remain in the shell. Place the egg whites in the refrigerator until you need them.

3. STEP 3

   

   Prepare the dough. First, beat the butter and sugar until fluffy. In order for the butter to whip, it must be soft but not runny.

4. STEP 4

   

   Then add the yolks into the dough one at a time and continue beating. Pour in the milk and stir until smooth. Next, you won't need a mixer.

5. STEP 5

   

   Mix the flour with the baking powder so that the baking powder is distributed evenly throughout the dough and the sponge cake rises equally. To saturate the dough with oxygen and make the sponge cake tender and airy, sift the flour mixed with baking powder. The dough should be quite thick, not runny. Flour of the same type, but from different manufacturers, may differ in properties, so stir the flour into the dough in small portions to achieve the desired consistency.

6. STEP 6

   

   For baking you will need a rectangular pan approximately 20x30 cm with high sides. Place the dough on a baking sheet lined with parchment or greased with butter and spread evenly.

7. STEP 7

   

   Now prepare the meringue. Beat the whites with sugar and citric acid until stiff peaks form. That is, the protein foam should not flow if the container with it is tilted or turned over. Citric acid will reduce the cloying taste of sugar and enhance the taste of meringue. Remember that chilled whites whip better. To do this, we put them in the refrigerator.

8. STEP 8

   

   Spread the beaten egg whites evenly over the uncooked dough.

9. STEP 9

   

   Cover the egg whites with chopped almonds.

10. STEP 10

    

    Bake in an oven preheated to 170 degrees on the bottom-top mode on the middle shelf for 35-40 minutes. The time depends on your oven. You can check the readiness of the cake by lightly pressing it with your hand. The dough should not "walk". The finished cake will be slightly browned on top. Cut the finished cake into 2 equal parts and leave to cool for at least an hour in a cool place.

11. STEP 11

    

    While the sponge cakes are cooling, prepare the cream. For this you will need well-chilled cream. It is advisable to cool both the container and the whisk that you will use along with the cream. If you take cream at room temperature, you can get butter instead of cream. Be careful - this is important.

12. STEP 12

    

    Beat first at low speed, then at high speed. The whisking time depends on what you are using. Therefore, focus on the appearance of the cream so as not to overwhip it. They should not leak if the container with them is tilted or turned over.

13. STEP 13

    

    When the cakes have cooled and the cream is ready, proceed to forming the cake. Grease one of the cakes with cream using a spatula or pastry bag.

14. STEP 14

    

    Cover it with the second cake layer and press down lightly. Grease the sides of the cake with cream. You can stop here and leave the cake to soak.

15. STEP 15

    

    I also greased the top of the cake with cream and sprinkled it with crumbs that remained on the baking paper.