Norwegian Cake or The Best Cake in the World on Tasty Blog

Recipe: Source: https://www.vkusnyblog.com/recipe/norvezhskij-tort-ili-samyj-luchshij-tort-v-mire/Примечания by ingredients: Butter. We take butter with a fat content of 72% or higher. I do not recommend margarine - it gives a subtle chemical flavor that spoils everything. The butter in the recipe is soft - that is, room temperature. But not melted! Sugar. For the dough and for the meringue here it is better to take a smaller sugar, which will better dissolve in the dough. And for the cream you need powdered sugar - even fine sugar will not have a chance to dissolve in cold butter cream. Flour. Flour take ordinary flour - top grade with a protein of about 10 g per 100 g. Strong flour is not suitable for this recipe. eggs. The size of the egg - C-1 or M. Such an egg weighs about 55 g. For the recipe, take eggs at room temperature, they are better whipped. If you don't have enough time for the eggs to heat up while lying on the table, drop them into a bowl of hot tap water for 15 minutes. Krim-cheese. Aka cream cheese curd. It is better to take the one that is denser - with it the cream will hold its shape well. As an option, you can prepare cream with mascarpone instead of krim-cheese. But it will be another flavor variation. Cream. Only fat cream with a fat content of 30% or more is suitable. Remember that before whipping cream should be very well chilled. Nuts. Most often this cake is prepared with the addition of almond petals. I replaced them with chopped cashews for lack of them and I think that I did not make a mistake. I leave you with the choice of almonds or cashews. Another option is hazelnuts. Let's move on to cooking. Separate the eggs into whites and yolks. Prepare the dough. Beat the butter with the sugar until creamy. Add the yolks to the mixture and whisk again. Add the milk and whisk again. Then add the flour sifted with salt and baking powder and knead the dough. Set aside and prepare the meringue. Combine the egg whites with the salt and start beating at medium speed. Gradually increase the speed, adding the sugar a little at a time. Transfer the dough to a baking tray lined with parchment and smooth it out. Place the meringue on top, spread it evenly and then make a slight relief with a spatula or spoon. Sprinkle the meringue with chopped nuts or almond petals. Send it to a preheated oven at 170 degrees Celsius (without convection) and bake for about 30-35 minutes. In the process, the meringue will rise, when cooling down it will sink - this is normal. Finished cake cut into 2 parts and cool down completely. Prepare the cream. To do this, combine cold cream-cheese with cold cream and whip. At the end add powdered sugar. On one half of the cake lay the cream and level it. It is most convenient to put it through a pastry bag. Cover with the second half of the cake. Send it to the refrigerator for at least 4 hours. Then slice and serve. The cake will taste best after it stands at room temperature for about 15 minutes. Enjoy your tea party! Recipe source: https://www.vkusnyblog.com/recipe/norvezhskij-tort-ili-samyj-luchshij-tort-v-mire/