Verdens Beste

Translated to ‘world’s best’ cake and as voted for by the Norwegians, this delicious regional classic is an ideal summer time treat that combines a buttery cake with meringue, almonds and pastry cream.

Photographs: Natasha Liviero

Text: Natasha Liviero

Verdens Beste

Makes 1 large 25cm x 38cm cake

Ingredients:

Pastry Cream:

500g full-cream milk

95g egg yolks

150g granulated sugar

55g corn flour

35g butter

15g vanilla extract or Rum to taste

Icing sugar/powdered sugar for serving

Sponge:

290g granulated sugar

2 lemons, zested

280g butter

160g egg yolks

10g vanilla extract

320g flour

10g baking powder

Pinch of salt

200g milk

Meringue topping:

400g egg whites

1/2 tsp creme of tartar

400g caster sugar

100g slivered almonds

Assembly:

250g cream

seasonal berries

Method for the pastry cream:

1. In a medium-sized pot, heat the milk to a scalding point.

2. While the milk is heating, in a separate bowl, whisk together the eggs, sugar and cornflour by hand (add a little of the milk if needed).

3. Slowly add the heated milk to the egg mixture, stirring continuously.

4. Pour the mixture back into the pot and continue whisking continuously over medium heat (to prevent lumps from forming) until a thick custard forms, then gently boil the mixture for a minute to cook out the flour.

5. Remove from the heat and whisk in the butter, followed by the vanilla/rum.

6. Transfer the pastry cream to a clean bowl, cover and refrigerate until ready to use.

   
   

Method for the cake:

1. Preheat the oven to 1600C (fan).

2. Line 2 x baking trays (25cm x 38cm) with baking paper.

3. With your fingertips, rub the lemon zest into the sugar.

4. In a stand mixer fitted with a paddle attachment, beat the sugar and butter until light and creamy.

5. Add the yolks, one at a time, beating well after each addition.

6. Add the vanilla extract.

7. Sift the flour, baking powder and salt.

8. Add the flour in three batches, alternating with the milk and beat until just combined.

9. Spoon the mixture equally into the prepared cake pans and smooth the surface.

10. Next, prepare the meringue topping by placing the egg whites into the bowl of a stand mixer.

11. Whisk the egg whites until foamy, then add the creme of tartar.

12. Add the caster sugar, a tablespoon at a time, beating for 15 seconds after each addition. Once all the sugar is added, whisk on high for 5 minutes until all the sugar has dissolved and the meringue is thick and glossy.

13. Spread the meringue evenly over the surface of the cake batter and sprinkle the almonds over the top.

14. Bake for approximately 30-35 minutes or until golden brown and a skewer inserted into the centre comes out clean.

15. Cool the cakes in their trays for 5 minutes before removing and placing them onto cooling racks. Once cool, place another cooling rack/tray over the top of the cakes, flip them over so the meringue is facing downwards, remove the tray and peel off the baking paper.

    
    

Assembly:

1. Whisk together the pastry cream with 250g cream until stiff peaks form - it must be firm enough to hold its shape between the two layers of cake.

2. Place one cake layer, meringue side facing downwards, onto a large serving plate (once again, use two cooling racks/trays to assist in moving and flipping the cake onto the serving platter).

3. Spread the pastry cream over the centre of the cake.

4. Place the second cake, meringue side facing upwards, on top of the cream mixture.

5. Place in the fridge for an hour before serving.

6. Serve with seasonal berries (optional).

7. Store covered in the refrigerator.