5 December 2010

The Worlds best cake.

Verdens beste  is the Norwegian title for this really delicious and beautifully crafted cake.
This wonderful cake is impressive in any language.

A crunchy crisp meringue topping lightly sprinkled over only half of the cake with ground almonds (for those with a nut allergy), a smooth rich creamy centre flavoured with rum, and a deliciously light and soft base give this cake it's well deserved name as 'World's best'.

                                                                     Cake Ingredients
                                                                          150g butter
                                                        150g sugar
                                                        6 eggs (yellows only for cake part)
                                                        6  Tablespoons of milk
                                                        150g plain flour  (or gluten free flour)
                                                        3 teaspoons of baking powder
                                                        1 1/2 teaspoon of vanilla sugar.
                                                          apricot jam.    
                                                                                          Meringue Ingredients
                                                                        6 egg whites
                                                                        300g sugar
                                                      40g chopped almonds

                                                                      Rum Cream Ingredients
                                                      ( 150g0 1  packet of rum cream 
                                                        1/3 of a liter of milk
                                                         4 wafers of gelatin
                                                                            1/4 of a liter of whipped cream
The cake
Mix together butter and sugar and whisk until white and fluffy, add the egge yellows one at a time with a little of the milk between eggs until all mixed together, gradualy add the flour, vanilla sugar and baking powder while mixing all the time. Cover the oven tray in a baking paper, and pour on the cake mix and smooth it over to the desired size. Just put this to one side for a while.
 The meringue
Then, with a mixing machine, mix together the egg white and sugar until it becomes sticky and stiff, (so that you can invert the bowl and it will not fall out)
The cake and meringue
Then, carefully smear this meringue mix over the previously done cake mix and put it in a pre warmed oven at 180 C for around 40 to 45 mins.
When it is done, remove from oven and  slice the cake into two halves, one half put the meringue side down and spread a thin layer of apricot jam on the cake part. Then spread on top of the apricot jam, the rum cream. Place the other half of the cake on top of the cream with the meringue part facing up. Then, voila, one Verdens beste kake.
The rum cream mix

Place the gelatin in cold water and let it stand until it is soft, remove the gelatin slices from the water and just squeeze the remaining water from the gelatin slices, place in a small pan and heat it up over hot water until it becomes runny (liquid). Mix the 'Rum cream' ingredients together and pour the liquid gelatin into the mix gently and slowly while mixing it all together. That is the cream filling done and ready to put into the cooled cake.

Delicious any way you like it, we had it with a cup of tea and small glass of Baileys cream. Wonderful.

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