Speaker A
Hello, friends. Olya with you. This cake is considered the best in the world. Let's check it out together.
Learn to make the best Norwegian cake, a soft, delicate dessert with meringue, almonds, and creamy custard, inspired by Kyiv and Grilyazh cakes.
Key Takeaways
- The cake combines elements of sponge cake, shortcrust pastry, meringue, and creamy custard.
- Proper temperature and mixing techniques are crucial for cream and meringue consistency.
- The cake is moderately sweet, soft, and has a unique texture and flavor profile.
- It is easy to make and suitable for home bakers of all levels.
- The cake holds well for at least two days without losing quality.
What the video covers
- Introduction to a Norwegian cake considered the best in the world, inspired by Kyiv and Grilyazh cakes.
- Step-by-step preparation of classic custard cream using egg, sugar, cornstarch, milk, vanilla sugar, and butter.
- Preparation of the dough with butter, sugar, egg yolks, milk, flour, and baking powder.
- Whipping egg whites with sugar, lemon juice, and vanilla to create a meringue topping.
- Baking the cake with a meringue layer topped with chopped almonds or walnuts.
- Combining whipped cream with cooled custard to create a smooth, creamy filling.
- Assembling the cake by layering sponge and cream, then refrigerating to set.
- Optional decoration of cake sides with cream mixed with cream cheese.
- Final cake characteristics: soft, fluffy sponge resembling shortcrust pastry, crunchy sweet meringue with almonds, and delicate creamy filling.
- Cake tastes great fresh and maintains texture and flavor on the second day.
Chapters
- 00:00Introduction and Cream Preparation
- 00:25Mixing Egg, Sugar, and Cornstarch
- 01:03Cooking the Cream on Stove
- 01:41Adding Butter and Cooling Cream
- 02:15Preparing Dough with Egg Yolks and Butter
- 02:40Beating Butter and Sugar
- 03:16Adding Flour and Baking Powder
- 03:56Whipping Egg Whites and Sugar for Meringue
- 04:37Assembling Dough and Meringue on Baking Sheet
- 05:14Adding Chopped Almonds and Baking
Full Transcript — Download SRT & Markdown
Speaker A
You'll find a link to the source and all the product proportions in the description below the video. First, let's prepare the cream. In the source, the author simply whipped cream. I'll make a classic cream for this cake. So, break one [music] egg into a saucepan or saucepan with a thick bottom. First,
Speaker A
wash the shell well. The egg will do either cold or [music] or at room temperature. Add 70 g of sugar. That's three tablespoons with a slight crust. Grind the egg with the sugar to break down its structure and combine the ingredients. Next, pour in 40 g of cornstarch. Instead of
Speaker A
cornstarch, you can add potato or wheat flour in the same amount. Mix the ingredients with a whisk until smooth and without [music] lumps. Then pour in 350 ml of milk. Stir. If desired, you can first pour in a small amount of milk, stir,
Speaker A
and then add the rest. Milk at room temperature or straight from the refrigerator will work just fine. Next, place the pan on the stove over medium heat. Cook the cream, stirring constantly. Do you feel the cream thickening? Reduce the heat to low and continue
Speaker A
stirring vigorously. Cook the cream until it thickens. As it begins to simmer, [music] the first bubble will appear. Remove the pan from the stove. This is how thick the cream is. Add one packet, 10 g of vanilla sugar or a pinch of vanillin, and 70 g of butter
Speaker A
with a fat content of 72 or 82.5%. Stir. The butter can be at room temperature or cold. With the addition of butter, the cream will become smoother and all the lumps will disperse.
Speaker A
Next, transfer the cream to a shallow plate to cool faster. Smooth out the mixture and cover with cling film, making sure it doesn't curl. Refrigerate the cream for 2 hours. During this time, it will cool completely and become cold. [music] Meanwhile, prepare
Speaker A
the dough. Separate four room-temperature eggs into whites and yolks. Medium or large eggs are suitable. We'll be using yolks at first, [music] so you can refrigerate the whites for a while. Next, place 100 g of soft butter in a bowl.
Speaker A
Take it out of the refrigerator an hour and a half before cooking so it can warm up to room temperature.
Speaker A
Add 100 g of sugar. Beat the butter and sugar with a mixer for 2-3 [music] minutes at medium-high speed until fluffy and white. The sugar won't have time to dissolve [music] during this time.
Speaker A
Next, add one yolk at a time. Beat for 20-30 seconds each time. This is how fluffy the mixture will turn out. Next, pour in 50 ml of milk. This is about three tablespoons. Stir. If the yolks or milk were colder than the butter, the butter
Speaker A
may curdle into grains. It's okay, don't worry, the cake will still turn out. Continue with the remaining steps. Next, in two stages, sift g of flour through a sieve along with one teaspoon of baking powder. [music] Mix the dough with a spatula.
Speaker A
The finished dough is airy [music] and quite thick. Set it aside for a while. After this, pour four egg whites into a clean, dry bowl. Add a pinch of salt, a pinch of vanillin or one teaspoon of vanilla sugar, and one teaspoon of lemon juice. You can add a pinch of citric acid instead
Speaker A
. Beat the egg whites with a mixer until a soft beer foam forms. Then, gradually, without stopping beating, add 200 g of sugar. Once all the sugar has been added, beat the egg whites until stiff peaks form. Mine took a total of 8 minutes on medium-high speed. The egg
Speaker A
whites don't move when you turn the bowl over, meaning they're fully whipped. The sugar has dissolved during this time. Line a 32x26 cm baking sheet with non-stick parchment paper. [music] If you don't have a non-stick baking sheet, use a standard one. The layers will just end up thinner.
Speaker A
You can grease the parchment paper on top if desired. Lay out the prepared dough and smooth it out. Place the meringue on top.
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Smooth it out as well. Then use a teaspoon to make a pattern, called a crust.
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And finally, either ahead of time or quickly chop 100 g of almonds into pieces. You can use flaked almonds or everyone's favorite walnuts instead of almonds. It will be just as delicious.
Speaker A
Sprinkle the chopped almonds over the meringue. Bake the cake in a preheated oven at 170°C [music] 35-40 minutes, depending on your oven. The meringue will rise and then fall during baking. I baked it for exactly 35 minutes. Immediately remove the hot cake layer with the meringue from the oven.
Speaker A
Remove from the pan and cut into two layers. Cool to room temperature. [music] Finally, prepare the cream. Beat 200 g of cold cream with a mixer until thick and fluffy, holding its shape. If desired, you can beat 300 g of cream with a fat content of 33%. This
Speaker A
will result in more cream, and it will not be as sweet. Unfortunately, this time I had cream that does not whip well, so I was able to beat it until soft.
Speaker A
Then I add the cold custard, portionwise. The cream and custard should be cold, approximately the same temperature, otherwise the cream will curdle. If you've whipped the cream well, then just combine it with the custard at the end. First [music] beat the custard with a mixer or whisk.
Speaker A
This is what the finished cream looks like. Yours will be thicker. Grease a board or plate with a drop of cream. Lay out the first cake layer. Then all the cream.
Speaker A
Smooth it out. Lay the second cake layer on top. Press down a little. That's it, friends, the cake is ready. Put it in the refrigerator for 2-3 hours to set. If you suddenly want to close the sides of the cake, [music] then
Speaker A
you can cover them with cream. Whip 150 g of 33% fat cream with cream cheese. Also 150 g. I didn't add powdered sugar to this cream, and it allows [music] to close the sides. After a while, take the cake out of the refrigerator. In the end, we made a Norwegian cake, which is called
Speaker A
the Best Cake in the World. Its dimensions are 24x16 cm and it weighs 560 g. [music] The cake is soft and delicate, and it's best cut with a thin-bladed knife. I realized this during the process. I'll say right away that
Speaker A
the cake is very tasty and many will definitely like it. The sponge cake layer is soft, fluffy, and is a combination of sponge cake and shortcrust pastry. That is, we got an unusual sponge cake, which resembles shortcrust pastry in texture and taste. The meringue is sweet and crunchy,
Speaker A
and together with the almonds, it is [music] the highlight of the cake. The cream is delicate and creamy; as you can see, it doesn't hold its shape very well, but that's exactly how it is made in this recipe. The cream is
Speaker A
very tasty and resembles ice cream. The cake turned out to be medium in sweetness, not cloying.
Speaker A
We also tried this cake on the second day. It tasted and looked the same. Overall, friends, we liked the cake. We ate it with pleasure. In my opinion, this cake resembles a Kyiv or a Krelyazhenny cake. [music] If you like these kinds of desserts, then
Speaker A
you'll love this one too. Moreover, this cake is easy to make. Anyone can do it. As always, please support this video with a like and a subscription. I hope you found it helpful. I look forward to your feedback in
Speaker A
the comments. I wish everyone a peaceful sky above. Until next time, my dears. Bye-bye. M.
Topics:Norwegian cakebest cake in the worldcustard creammeringue cakealmond cakeKyiv cakeGrilyazh cakehomemade cake recipeclassic creameasy dessert
