Norway’s favourite cake – moist yellow cake baked with meringue, topped with flaked almonds and filled with whipped cream. You’ll definitely be able to see why Norway love it so much when you try this one!
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Do you ever get the feeling that companies providing certain services all make a secret agreement that all of them provide a sub par service, so nobody ever switches from them because what’s the point? I get that feeling with phone companies, especially after this last week!
I’ve had a bit of a frustrating nightmare trying to upgrade my phone and contract and I did consider switching providers after all the problems I had, but then I thought “what’s the point? They’re all as bad as each other!”. I was due my upgrade and was very excited about getting a new phone because my phone was on it’s last legs, so I upgraded to the iPhone 6 Plus (from the iPhone 5, I’m an apple girl!). However when my new phone arrived my excitement quickly faded when I realised they sent me the wrong phone, they sent me the iPhone 6! When I spoke to my phone provider they tried to insist that the iPhone 6 is what I ordered and paid for, I had the email confirmation proving that wasn’t true. They then realised they were mistaken and asked me to return the phone so they could send me the wrong phone. I then found out they’d overcharged me… for the wrong phone too! Nightmare! The return process took a week and I finally got the right phone for the correct price yesterday (I’m yet to receive the refund for the wrong phone though!) and after waiting 30 hours for it activate I finally have full use of my shiny new phone, yay!
My phone company may not be great, but my new phone is. I’m like a kid with a new toy at the moment, it’s hard to tear myself away to write this post! It’s gonna take a while to get used to the much bigger size but I think I’m gonna love it when I do, I mostly decided on the 6 Plus so I had a nice big screen to read comics on, browse pinterest and browse instagram… I have my priorities in order as you can see!
Anyway, this isn’t a post to advertise iPhones, it’s about this wonderful cake! A cake so yummy it can take all your frustrations over useless companies away with a single bit. A cake so amazing that Norway titled it “World’s Best Cake”, and it’s not hard to see why! It’s got moist, buttery cake with meringue baked right on top of it and it’s filled with delicious, sweet whipped cream, I flavoured my whipped cream with raspberries but it’s great without too.
The cake batter and the meringue are baked together at the same time, which feels kind of unnatural – it did to me anyway. But this makes for such a unique and delicious texture, the meringue is soft and spongy with a crisp layer on the top, which is crusted with flaked almonds. When you combine that with the moist cake and smooth whipped cream, you have a lot of awesome textures all in one bite! You get double layers of each too, you bake the cake as one big sheet then cut it in half down the middle to make two squares, spread whipped cream over the meringue of one side, then place the other half on top of it! So, as you can see in the photos, you have a layer of cake, a layer of meringue, a layer of cream, then another layer of cake and meringue.
I first heard about this cake from Sweet Paul and as soon as I saw it, it went straight on my list of things to bake! It took a while for me to get around to making it and then I ended up baking it twice in as many days. Not so I could eat two cakes (although that’s a totally valid reason!) but the first time I accidentally over baked it, silly me was photographing another bake while this cake was in the oven and when my time went off I was too distracted by my camera to take it out the oven in time. It was only in the oven for about 8 minutes longer but that’s how quickly cake can go from being perfect to ruined! While the cake was dry and the meringue burned, the tastes were amazing so I knew I needed to make it again properly! And when you remember to take it out of the oven in time, this cake is to die for! Norway are definitely onto something here!
I used Sweet Paul’s recipe for this cake, it really doesn’t need any changes. The only change I made was I added raspberry syrup to my cream for that extra boost of flavour. I also bought fresh raspberries to layer on the cream but it must have been a bad imported batch because they were way too sour, so they were left off. The only other difference to my recipe is I weighed my ingredients, baking by volume has it’s advantages but generally I much prefer to bake by weight. It’s more accurate and makes for better bakes in my opinion. If you don’t have a set of scales I really do recommend investing in some digital scales
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- 150g unsalted butter, softened
- 375g caster sugar (superfine granulated), divided 160g + 215g
- 200g plain flour (all purpose)
- 1 tsp baking powder
- 5 large eggs, separated
- 80ml whole milk
- 1/4 cup sliced almonds
- 250ml double cream (heavy)
- 1 tsp vanilla extract
- 3 tbsp raspberry syrup
- Preheat oven to 180C/350F. Line 8 x 12" baking dish with parchment paper.
- Beat the butter and 160g of the sugar on high speed until light and creamy, about 3 minutes.
- Add the flour and baking powder and mix on low until just combined.
- Mix in egg yolks and milk on low speed until combined. Pour into pan and set aside.
- Whisk the egg whites until soft peaks are starting to form, add the remaining 215g sugar and whisk until you have soft peaks. About 3 minutes total.
- Spread the meringue over the cake batter and sprinkle with the sliced almonds.
- Bake for 30-35 minutes, until meringue is golden and puffed. Cool in pan on a wire rack.
- When caked is cooled, put the cold cream in a bowl with vanilla and whip until you have soft peaks. The fold in the raspberry syrup.
- Remove the cake from the pan and cut in half so you have two squares of cake (i.e across the middle of the cake, NOT in half through the length of the cake like you would to fill a normal sponge cake, you want each side to have meringue on top). Place one square on your serving plate, meringue side up, and cover with the whipped cream. Place the other square on top of the cream, meringue side up.
- Rest in the fridge for at least 1 hour before serving.
- Store covered in the fridge for up to 3 days
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This looks absolutely mouthwatering! What a wonderful cake – next on my to-do list …
Thank you Ginger! It really is yummy
What a pretty cake! I love all of the cool colors. It wold be perfect for Easter!
Thank you Julie! It would!
My! my! this looks just gorgeous, love all the pastels, so spring like 🙂
Thank you Loretta, it does feel very much like spring colours… wishful thinking on my part I think!
OMG Michelle, this cake looks so yummy! My mouth is watering! The roasted almond on top must create a special “symphony” with the meringue!
Thank you Margy, they definitely do add something special!
Your cakes always look so rich and decadent…which is the only way to eat cake of course. Go big or go home, I say! Great job Michelle 😀
I couldn’t agree more Jess! Thank you so much! 😀
Gorgeous cake, Michelle! I imagine the flavors, paired with the raspberry and almonds in incredible! I’m so glad you brought this to Fiesta Friday…yummy!
Thank you Nancy!
Oh I love the Spring colors!! Thanks so much for sharing! Happy FF!
Thank you Tracy! x
I haven’t heard of this cake before – it is so delicious!!! And more delicious with the meringue and whipped cream. 😀
Thank you Jhuls!
Very interesting and tasty looking cake!!! Thanks for bringing it to FF for us! 🙂
Thank you Lili 🙂
Funnily enough I was looking at that same recipe on Sweet Paul literally the day before you posted this! I like your addition of the raspberry syrup to the cream – delish! 🙂
Haha small blog world! It’s a great recipe, you should definitely try it if you get the chance 🙂 x
Thats decadent !awesome
Thank you Prachi!
Oh. My. God! Michelle, this looks insane! I would LOVE to have a bite from this cake! 😀
Thank you Sarah! 😀