The necessary ingredients. In the thirties years of the 20th century a resident of the commune of COFORD bought from the Royal court recipe for one cake. Modifying and deshevov this recipe she and her sister began to prepare this cake in your cafe. The recipe has gained popularity, and now this cake is known to all Norwegians. Over time, the cake received the second name - the Best cake in the world.

Prepare bottom layer: Beat sugar with butter at room temperature. Add one of the yolks, continuing to whisk mass.

Sift the remaining dry ingredients.

And add the dry ingredients to the ground alternately with milk. For example, in 3 passes.

Cover a baking sheet with baking paper and spread our dough. Attention! Large pan, size about 30x40cm. It is under this size in Norway sell special serving dishes.

Prepare the meringue: Chop the almonds. Whisk the whites until frothy.

Continuing to whisk, slowly add the sugar. Whisk the meringue until stiff and strong peaks (about 10 minutes).

Spread the meringue on the bottom layer of dough. With a spoon or spatula to spread it in random order. These peaks represent the mountains and valleys of the Norwegian landscape. Sprinkle top with chopped almonds (this time I forgot to take a picture, maybe in a hurry to remove the cake in the oven). Put in a preheated 175 degree oven, bake for about 30-40minut. If the cake starts to brown, reduce the temperature to 150 degrees.

Prepare the custard: You can use your favorite recipe. One note - the cream should be quite thick. Mix the sugar with the flour, add the yolks and a little milk.

Mix everything to avoid lumps. Add some of the milk and the remaining milk warmed in the microwave.

Put the mixture on the stove and, stirring constantly, add milk. Bring to a boil and remove the cream from heat. Add vanilla sugar and stir.

Fully cooled cream. I spread it in great shape and tightly covered with foil. Then put into holodilnik for complete cooling.

But this time the cake is ready.

Whisk in the cream.

Add the cream to the custard.

And LIGHTLY stir to marbling. Long way, literally 5 times stir just to combine custard with whipped cream. Otherwise, the cream will fall off and the cream will not be as air and won't hold the shape.

Cut the cake in half into two rectangle 20x30cm. For the first half spread all the cream.

Cut the berries (well, a couple can eat if you really want ;) ).

And put in random order on the cake with the cream.

Cover with second half of cake. Here's a delicious beauty of it. Preparing cake quite quickly, but the length of the description can be frightening. In fact, the preparation consists of three parts: 1) one kind of test 2) 3 meringue) cream So the cake is in fact only slightly more complicated than sponge cake with cream.

To the day of Nezavisimosti we decorated the cake with little flags. There are two options for submission: 1) the Cake is prepared in advance, a day or two before serving. Then the meringue inside get wet. I like it the most. 2) the cake is baked in Advance and stored in the table. Pre-prepared custard. Right before serving, whipped cream, combine with the custard and cake going. They say that since the inner layer of the meringue is crisp. In my opinion the crispy meringue is exactly five minutes and get wet until that time as the guests begin to eat the cake. Appeared modern version: the first layer is placed on the meringue down, applied the cream and the whole thing is covered with the second cake layer meringue up. So the meringue stays crisp, but I don't really like the look of in this case. I note that in the classic version, the berries are added. On the website I have posted the recipe for "Norwegian world's best cake". However, in the recipe, there are several blunders. I am sure that the recipe turns out a delicious cake, but the original recipe it will be very different.