Norwegian Meringue Cake – The World’s Best Cake

For 2 x 20-22 cm cake pan:

120 g  flour
100 g  butter
80 g caster sugar
3 egg yolks
1/2 teaspoon baking soda
1 teaspoon vanilla extract
80 ml milk

Meringue:
3 egg whites
A pinch of salt
200 g caster sugar

Filling:
300 g mascarpone
150 ml heavy cream
1 tablespoon caster sugar
1 teaspoon vanilla extract
Zest of half a lemon
Raspberry, passion fruit

Preparation: 20 minutes
Cooking time: ca.35-40 minutes
Attachment: Balloon Whisk

 

Method:

1. Preheat the oven to 160 ° C
2. Attach the balloon whisk to stand mixer and beat the egg white with a pinch of salt and add caster sugar, until stiff.
3. Beat butter, vanilla extract, and sugar add egg yolk and beat until creamy
4. Add the flour and baking powder, milk and blend well.
5. Spoon the batter into the prepared cake molds.
6. Distribute the meringue mixture evenly on the dough.
7. Bake in a preheated oven for 35-40 minutes
8. Allow the cake to cool in the form.
9. For the filling, whisk heavy cream with mascarpone, vanilla extract, caster sugar, and lemon zest.
10. Coat one half of the cake with the mascarpone filling and place the other half of the cake on top.
11. Serve with fruits.

 

Baked in partnership with Kenwood Switzerland

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