Verdens beste cake

Discover the history of Verdens Beste cake.

1. Vanilla diplomat cream

   • 330 g whole milk
   • 300 g heavy cream (35% fat)
   • 75 g vanilla or white sugar
   • 60 g egg yolks (4)
   • 45 g butter
   • 40 g corn flour
   • 5 g vanilla
   • 2 g gelatine

   • First, hydrate the gelatine in cold water for at least 10 minutes.
   • Heat the milk and vanilla in a saucepan over medium heat until it comes to the boil.
   • Meanwhile, in a bowl, with a whisk, mix the sifted cornstarch, egg yolks and sugar until a uniform, lump-free mixture is obtained.
   • When the milk comes to the boil, pour it over the egg yolk mixture in a trickle and mix with the whisk, stirring constantly. Return the mixture to the heat and cook over a medium heat until the cream thickens.
   • When the mixture has thickened, turn off the heat, add the gelatine and butter and mix well.
   • Transfer the custard to a bowl and cover with cling film in contact with the custard. Keep in the fridge for at least 4 hours.
   • After this time, remove the custard from the fridge and in a bowl, stir with a whisk to make it creamy again.
   • In another bowl, whip the cream into stiff peaks and fold it into the custard using a rubber spatula.
   • Set aside in the refrigerator until ready to use.

2. Vanilla sponge cake

   • 80 g butter
   • 80 g pastry or all purpose flour
   • 50 g vanilla or white sugar
   • 45 g egg yolks (3)
   • 45 g whole milk
   • 5 g vanilla
   • 4 g baking powder

   • In a bowl, mix the butter at room temperature and the sugar with a whisk.
   • Then add the egg yolks, vanilla and milk in two parts and mix with the whisk into the previous mixture.
   • Finally, add the sifted flour together with the baking powder and with a rubber spatula add it to the dough.
   • Set aside.

3. Meringue

   • 120 g vanilla or white sugar
   • 100 g egg whites (3)
   • 5 g lemonm juice
   • 1 g salt

   • In a bowl, mix the egg whites, a third of the sugar, the lemon juice and the salt.
   • Start beating on low speed and when it starts to foam, add the rest of the sugar a few at a time while increasing the speed.
   • Beat for about 5 more minutes on high speed until stiff peaks are formed.
   • When beating egg whites or cream, it is advisable to start at a very low speed, so that we incorporate the air little by little, resulting in a small bubble, which is more stable and long-lasting (if we were to beat hard from the beginning, we would be incorporating air too fast and the bubble would be bigger). Then add the sugar and gradually increase the speed.
   • Transfer the meringue to a piping bag with a 1 cm curly nozzle and set aside.

4. Assembly

   • 100 g fresh strawberries
   • 50 g fresh bluebarries
   • 50 g fresh raspberries
   • 50 g sliced almonds
   • 20 g powdered sugar

   • On sheets of baking paper, draw two 20 cm squares and spread the vanilla sponge cake dough, using a spatula to smooth it and define the edges.
   • Then, pipe out the meringue on the outside of the sponge cake dough and on top of it, following a zig-zag pattern or in any other desired shape.
   • Sprinkle the sliced almonds over the two meringue sheets and bake in the oven for 20 minutes at 180º C.
   • Leave to cool at room temperature on a wire rack.
   • Next, take the vanilla pâtisserie cream out of the fridge, put it into a piping bag with a 2 cm diameter curled nozzle and pipe swirls of cream onto one of our cake sheets with the meringue side facing down.
   • Finally, place the second sheet on top with the meringue side facing up, decorate the top with the fresh berries and sprinkle the icing sugar over the top of the cake.
   • Keep in the fridge until ready to eat and leave at room temperature for 10 minutes before serving.

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