Happy Mother's Day to all you great Mums out there.
A perfect cake for a perfect Mother. Today I got up and baked the family my favorite cake of all time. Next to the Basque Tart of course which is a close second, this cake is an old love and a long time favorite. It is called Verdens Beste Kake- In Norwegian which literally in english means the World's Best Cake..........and it is. I believe it originates from The West Coast of Norway and it is heavenly. I first ate this at my Mother in Law's home over 20years ago and got her old recipe. I perfected it over time and now I have nailed it. I may sound arrogant but make this cake and you will say the same thing. I have baked this about a hundred times and every time I serve it, the room initially falls silent in awe of the cake, then gasps and whoops of delight follow. It is what life is about. Enjoy it, love it and you will forever be thankful for this wonderful recipe.
The recipe I have used was taken from a Scandinavian Book at my friend Julie's house. It is very close to my recipe developed from my mother in law. A few pointers are it is a flat sheet cake which is cut in half after it has been baked and a layer of mixed whipped cream and custard is put in the middle. You therefore need a large sheet tray and also if you have less mixture then the tray can cover, do not worry just spread to a thin layer. But do not spread too thin. You will also have to forgive me but this is the only recipe where I do use Devon Custard in a tin. It is the best. If you want to make your own then go ahead but I find any good store bought vanilla sauce mixed with the double cream works great. In this version I increased the recipe by 50% and it serves 10/12 people.
Serves 10/12 servings loads left over
For the Base
150g softened unsalted butter
150g caster sugar
6 egg yolks
6 or 7 tbsp milk
150 plain sieved flour
1 1/2 tsp baking powder
1 1/2 tsp vanilla extract
- Oven on bake 350F
Take your sheet tray, butter and line with parchment paper. Set aside.
- In your blender, mix the butter and sugar until pale in colour- 4/5 mins. Then add the vanilla extract, blend.
- Gradually add the egg yolks and some flour. Finally add remainder of the flour and the milk. You should have a nice smooth mixture base now. If it looks to stiff, add a little more milk.
- Spread the mixture on the baking tray in a thin layer. Remember this is your sponge base and will rise.
Meringue Top
6 egg whites
300g caster sugar
175g chopped almonds
Filling
I tin Custard- I use Devon Custard
1 pint whipping cream
- Whip egg whites still stiff. I always test by sticking in a teaspoon in the mixture and it stands upright. This only takes 1/2 mins on high speed.
- Gradually add the sugar and the egg white mix will look shiny.
- Take the egg white mixture and cover the base with it as shown. Then take the almonds and spread all over. Bake 25mins
Let the cake cool for at least one hour. Then remove from the tray and put on a wire rack. Cut the cake in half and run a knife under the sponge so it is free from the parchment paper.
Make the filling by whipping the cream until stiff then fold in the custard.
- Finally take a serving plate and put one half of the baked cake on it. Then our in the cream/custard mix then put the second half of the cake on top like a sandwich. You are done and enjoy.
Pre-cooked cake
Baked
That was a very mouthwatering dessert I've ever see. I'm craving for it now. I want to make some too.
Posted by: party bags | 08/20/2011 at 12:35 AM