Norwegian cake

Step-by-step cooking

1. Step 1:

   

   Prepare everything you need to make a Norwegian cake. Take flour of the highest grade, milk with a fat content of at least 2%, eggs C1. Cream should be suitable for whipping, with a fat content of at least 33%. They must first be cooled, put in the refrigerator at least 1 hour before whipping. Remove the oil from the refrigerator for 1-1.5 hours. It is better to take the freshest eggs, they are better whipped. Chop the almonds arbitrarily with a knife.

2. Step 2:

   

   Wash the eggs with soap. Separate the yolks from the whites. Above the plate with a knife, beat the shell in the center of the egg and split it into 2 halves. Pour the egg from one half of the shell into the other until all the protein flows into it. The yolk will remain in the shell. Put the proteins in the refrigerator, you won't need them yet.

3. Step 3:

   

   Prepare the dough. To begin, whisk the butter and sugar until fluffy. In order for the butter to be whipped, it should be soft, but not spread.

4. Step 4:

   

   Then, one by one, add the yolks to the dough and continue whipping. Pour in the milk and mix until smooth. Next, you will not need a mixer.

5. Step 5:

   

   Mix the flour with the baking powder so that the baking powder evenly spreads over the dough and the biscuit rises equally. To saturate the dough with oxygen and the sponge cake was tender and airy, sift the flour mixed with baking powder. The dough should be thick enough, not flowing. Flour of the same grade, but different manufacturers may differ in properties, so mix the flour into the dough in small portions to achieve the desired consistency.

6. Step 6:

   

   For baking, you will need a rectangular shape of about 20x30 cm with high sides. Place the dough on a form lined with parchment or greased with butter and spread evenly.

7. Step 7:

   

   Prepare the meringue now. Whisk the whites with sugar and citric acid until stable peaks. That is, protein foam should not flow if you tilt or flip the container with it. Citric acid will reduce the sugary taste of sugar and enhance the taste of meringue. Remember that chilled proteins are better whipped. To do this, we put them in the refrigerator.

8. Step 8:

   

   Spread the whipped whites evenly over the raw dough.

10. Step 9:

    

    Cover the whites with chopped almonds.

11. Step 10:

    

    Bake in a preheated 170 degree oven on the bottom-top mode on the middle shelf for 35-40 minutes. The time depends on your oven. The readiness of the cake can be checked by lightly pressing it with your hand. The dough should not "walk". The finished cake will be lightly browned on top. Cut the finished cake into 2 identical parts and leave to cool for at least an hour in a cool place.

12. Step 11:

    

    While the sponge cakes are cooling, prepare the cream. To do this, you will need well-cooled cream. It is advisable to cool both the container and the whisk that you will use together with the cream. If you take cream at room temperature, you can get butter instead of cream. Be careful - this is important.

13. Step 12:

    

    Beat first at low RPM, then at high. The whipping time depends on what you do it with. Therefore, focus on the appearance of the cream, so as not to overdo them. They should not leak if you tilt or flip the container with them.

14. Step 13:

    

    When the cakes have cooled down and the cream is ready, proceed to the formation of the cake. Smear one of the cakes with cream using a spatula or a pastry bag.

15. Step 14:

    

    Cover it with a second cake and press it down slightly. Lubricate the sides of the cake with cream. You can stop there and leave the cake to soak.

16. Step 15:

    

    I also smeared the top of the cake with cream and sprinkled with crumbs that remained on baking paper.