Norwegian pie consisting of nut cake and egg cream. As a complete beginner, I am attracted to a set of simple products combined with easy manipulations in the cooking process. Tart has a bright nutty taste. Personally, I use a third less sugar than stated in the recipe in order that the sweet taste does not go off scale and does not interrupt the nutty taste.
Grind the nuts in a blender. Mix well with powdered sugar.
Separate the egg whites from the yolks. Set aside the yolks for the cream. And whisk the whites until the mass becomes thick and dense.
Gently stir the whipped whites into the nut-sugar mixture.Cover the baking dish with baking paper. Transfer the resulting mixture to the mold and spread it evenly over the entire volume.Bake on the lower level at 190°C. For about 30 minutes, until the cake begins to brown.
Leave the finished cake at room temperature until completely cooled.
While we do the cream. We will prepare all the necessary ingredients. Pieces of butter should wait in the refrigerator.
Mix the egg yolks with the starch. The mass should be homogeneous.In a separate saucepan, mix the sugar, milk and cream. Put on medium heat. Stir until the sugar is completely dissolved.Then, in a thin stream and constantly stirring, pour the warm milk mass into a bowl with the yolks. After that, we return the resulting mass to our saucepan.Continue stirring at medium temperature. After a while, the cream will thicken. Let the cream mass boil for 1 minute, then turn off the stove.Add the resulting cold cubes of butter. Stir until smooth.
Spread the cream on the surface of the cake.For lack of anything better, foil was used as a border, which I folded and secured with paper tape around the perimeter of the cake. Instead of foil, it is possible, probably, to use special detachable forms.
Place the cake in the refrigerator for at least 3 hours, preferably overnight. Remove the foil before use.Velbekommen!