Norwegian meringue cake, known in Norway as “kvikk-kake” or “meringue cake”, is a delicious and spectacular treat that is an integral part of the Scandinavian culinary tradition. This cake is characterized by its light and airy texture, achieved through delicate meringue, making it an ideal choice for holidays, family gatherings and special occasions.
The popularity of Norwegian meringue cake is not only due to its amazing taste, but also because of its visual appeal, which makes it the centerpiece of any festive table.
Preparing Norwegian meringue cake requires a certain amount of skill and precision, as the key is to create the perfect meringue
.
However, by following proven recipes and tips, even novice cooks will be able to create this marvelous dessert.
Ingredients for the sponge cake:
- butter – 100 g;
- sugar – 100 g;
- vanilla sugar – 10 g;
- yolks – 4 pcs;
- milk – 50 g;
- flour – 150 g;
- leavening agent – 5 g;
- salt – a pinch.
Ingredients for the meringue:
- whites – 4 pcs;
- sugar – 200 g;
- vanilla sugar – 10 g;
- almond petals – 100 g;
- salt – a pinch.
Ingredients for the cream:
- cream 38% – 300 ml;
- boiled condensed milk – 200 g.
Preparation of Norwegian cake:
Soft butter mix with salt, vanilla and classic sugar, grind until homogeneous. Gradually add the yolks one by one to the
mixture
and stir.
Pour the milk into the mixture, sift the previously combined flour and baking powder. Knead the dough into a soft, elastic and non-sticky
dough. Place the dough on a 25×38 cm baking tray lined with parchment. For the meringue, whip the egg whites with the salt and then gradually add the sugar and vanilla sugar, beating
the egg whites with a mixer until they form stiff white peaks
.
Spread
the meringue on the dough layer and make small bumps with a spatula.
Sprinkle the meringue layer with almond petals
.
Bake the biscuit at 170 degrees for 45-50 minutes, and then divide it into two identical cakes.
For the cream, whip the cream to soft peaks, add to it boiled condensed milk. Continue to whip the mixture until it becomes a cream.
Spread all the cream on the crust, spreading it over the meringue. Cover the second cake, meringue up, smear the edges with the rest of the cream.
Put the cake in the refrigerator for a couple of hours. The Norwegian cake is delicious and sweet.
If there is no condensed milk for the cream at home, use 100 grams of powdered sugar.
