Norwegian Verdens Beste - World's Best Cake
3 egg yolks
100g sugar
30g cornstarch
10g flour
pinch of salt
mix to combine
480ml milk
bring to a simmer
gradually incorporate the hot milk into the yolk mixture
return to heat
cook stirring constantly until thickens
2 tsp (10g) vanilla extract
cover with plastic wrap
cool to room temperature
40g almond flakes
toast slightly
set aside
3 eggs
separate whites from yolks
set aside
80g butter, room temperature
70g sugar
mix until creamy
add the 3 egg yolks, one at a time
45 ml milk
mix to combine
80g flour
1 tsp (4g) baking powder
¼ tsp (1g) salt
two 8 inch (20cm) pans, bottom and sides greased and lined with parchment paper
divide the batter evenly
set aside
the 3 egg whites
¼ tsp (1g) salt
mix until foamy
1 tsp (5ml) lemon juice
gradually add 3/4 cup (150g) sugar
mix until stiff peaks form
divide the meringue on top of the cake batter
sprinkle the toasted almonds
bake at 165°C for about 30 minutes until golden brown
let cool
½ tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
let it soak for 5-10 minutes
dissolve over low heat
pour over vanilla pastry cream and mix to combine
300g whipping cream, chilled
whip until stiff peaks form
gently incorporate into pastry cream mixture
turn the cake onto a serving platter so the meringue side is facing downwards
cake ring
acetate sheet, optional
pour the vanilla filling
the other cake, meringue side up
refrigerate to set for 4-6 hours or even overnight
dust with powdered sugar