Norway is a country with a rich culinary culture, in which a variety of cakes and sweets occupy a special place. Norwegian cakes are distinguished by their uniqueness, exquisite taste and original recipes.
They have become an integral part of the national cuisine and are popular not only among locals, but also among tourists who want to try something new and unusual.
Norwegian cakes can be very diverse: from traditional ones, such as “waffle cake” (vaffelkake) or “cake with cloudberry” (morottikaake), to more modern and creative ones.
Each region of Norway has its own unique cake recipes that reflect local characteristics and traditions.
Ingredients for the cream:
- Milk – 350 ml;
- Sugar – 70 g;
- Egg – 1 pc;
- Cornstarch – 40 g;
- Vanilla sugar – 10 g;
- Butter – 70 g;
- Cream 33% – 200 g.
Ingredients for the cakes:
- Butter – 100 g;
- Sugar – 100 g;
- Egg yolk – 4 pcs;
- Milk – 50 g;
- Flour – 150 g;
- Baking powder – 1 tsp.
Ingredients for meringue:
- Protein – 4 pcs;
- Sugar – 200 g;
- Salt – a pinch;
- Vanilla sugar – 1 tsp;
- Lemon juice – 1 tsp.
Ingredients for decoration:
- Cream 33 % – 150 g;
- Curd cheese – 150 g.
Preparation of Norwegian cake:
In a saucepan for preparing the cream, break the egg, pour sugar and mix the ingredients thoroughly. Pour the cornstarch into the mixture, pour in the milk, mix until the lumps
are removed. Bring the mixture to a thickened consistency over medium heat and then reduce the heat to below medium. After thickening, remove the cream base from the fire, add vanilla sugar and butter to it, mix thoroughly.
Cover the custard base with cling film and leave
it
in the refrigerator for a couple of hours.
In
the meantime, prepare the cakes – divide the eggs into yolks and whites.
Pour sugar into the soft butter, beat with a mixer until white, gradually add the yolks one by one. Pour the milk into the mixture and continue beating.
Sift flour and baking powder into the ready mixture and knead a soft elastic dough. Proteins are required for meringue, beat them with a mixer together with salt, vanilla sugar and lemon juice.
When the protein mass turns white, gradually pour sugar into it. Beat the meringue for 8 minutes.
Place the dough on a baking tray lined with parchment and spread it over the entire surface. Place a second layer of meringue on top of the dough.
Make small indentations on the surface of the meringue with a spoon.
If desired, sprinkle the meringue with chopped almonds or walnuts.
Bake the cake for 35-40 minutes at 170 degrees.
After baking, immediately take the cake out of the oven and divide into two equal parts.
For the cream, whip the cream until thickened, and then gradually add the cooled custard base. Spread the cream on one of the cakes, cover the second part with meringue.
For decoration, whip the cream with cottage cheese and decorate the sides of the cake with the cream.
The result is an excellent Norwegian cake. It is perfect for any holiday.
