Remove the butter from the refrigerator for 2 hours, separate the whites from the yolks, while putting it in the refrigerator.
Beat the butter with sugar.
Adding one at a time, enter the yolks, whipping at medium speed.
Add 10% cream (you can replace it with milk), combine it into a homogeneous mass.
Sift the flour, add salt and baking powder, mix gently until smooth.
Turn on the oven to warm up.
Prepare the meringue. To do this, thoroughly wash and dry the soundboard and whisk, cool the inventory. Pour out the cooled proteins, beat to a light foam, add gradually 1 tbsp. l. powdered sugar.
Add the lemon juice and beat until stable peaks.
Baking sheet, 38*27 cm, cover with parchment, lay out an even layer of dough.
Lay out the whole meringue.
Chop the almonds with a knife. Scatter over the meringue.
Bake on a medium level, heating "top/bottom", 160-170 degrees, 30-40 minutes. Focus on your oven. I baked for 35 minutes, 160 degrees.
The finished cake is divided into two identical parts.
Prepare the cream. Beat the cooled cream with powdered sugar and a thickener for cream, 3 minutes, the speed is above average. Apply the cream on one half.
Cover with the second half, press lightly.
Let the cake stand in the refrigerator for 1-3 hours. Weight 1.2 kg..
Verdens beste kake-translated as "the best cake in the world!", this is how the Norwegians characterize their traditional dessert. This recipe is very popular in Norway and it is prepared for the most important holidays and celebrations!, and you know, you can't argue with the Norwegians here, it's really gorgeous! Insanely delicious-tender dough, airy meringue, creamy cream and fried almonds - it's divine!
In 2002, the cake was even recognized as the national cake of Norway.
It was invented in Kvefjord (a commune in the province of Troms). In the thirties of the 20th century, a local resident Hulda Ottestad opened a cafe in the city of Harstad and bought two recipes from the royal court, one of which was this cake. Hulda changed the recipe, adapting it to the modest northern reality - she removed almonds from the dough and called it a cake from the Kvaar fjord. Thus, having modified and reduced the cost of the delicacy, she and her sister began to cook it in their cafe. The recipe was gaining popularity, and now this cake is known to all Norwegians, and over time the cake got a second name - the Best cake in the world, and even got its own union-the association of friends of the cakeю