The world’s best cake (meringue and custard layer cake)
- June 2017
- Serves 12-16
- Hands-on 50 min, oven 35-40 min, plus chilling
That’s the official name for this Norwegian beauty and we’re not disagreeing. Maria Villmones Bondeson‘s recipe layers crisp meringue, sponge cake and clouds of custard to make a show-stopping treat.
Learn how to master meringues with these 10 secrets everyone should know.
- 35.5g (1.9g saturated)
- 59.6g (43.2g sugars)
This cake is traditionally served as is, but you could add sliced banana or fresh berries on top of the filling.
Good quality shop-bought vanilla custard works if you’re short on time – you’ll need 350-400g; skip steps 1-2. Make sure it’s thick and fridge-cold before folding into the cream.
Make the custard up to 24 hours in advance and keep covered in the fridge with a piece of cling film touching the surface to prevent a skin forming.
Lightly whisk the leftover egg whites, mark the bag with the number and freeze.
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