Norwegian princess to desert
coming from the coldest regions of Scandinavia. It is so tasty that it will certainly appeal to Polish palates as well. After all, it’s hard to find someone who doesn’t like it pounded dough prepared in butter, which combines perfectly with delicate cream cream and sweet meringue. The baked goods look beautiful on the table, so they are perfect for all family gatherings and celebrations. You can bake it for example on Epiphany.
Before you start baking, prepare a suitable baking tray. It will work well form with dimensions of 35×25 cm.
Ingredients for the cake:
- 150 g of butter,
- 130 g of powdered sugar,
- 5 yolks,
- 150 g of wheat flour,
- 1 teaspoon of baking powder,
- 1 teaspoon of vanilla sugar,
- 100 ml of milk.
Ingredients for the cream:
- 150 ml whipping cream 36%,
- 250 ml of milk,
- seeds from ½ vanilla pod,
- 1 egg, size S,
- 1 yolk, size S,
- 50 g of powdered sugar,
- 1 tablespoon of potato flour,
- ½ teaspoon of salt,
- 1 tablespoon of butter.
Ingredients for the meringue:
- 5 egg whites,
- 250 g of powdered sugar.
Additionally:
- flaked almonds for sprinkling.
Prepare the dough. Cream the butter and sugar until light and fluffy. Add one egg yolk at a time, beating well after each egg.
Sift the flour, baking powder and vanilla into the egg mixture. Mix thoroughly and finally add the milk.
Pour the mixture into a prepared 35×25 cm baking tin lined with baking paper. Set aside.
Prepare the meringue. In a clean bowl, beat the egg whites until stiff. Add sugar very slowly, a teaspoon at a time, beating at high speed until the foam is stiff. This will take approximately 5 minutes. Spread the meringue mixture on top of the cake. Sprinkle everything with almond flakes.
Put the cake in the oven preheated to 160 degrees Celsius and bake for 35-40 minutes or until the stick is dry. Remove and leave to cool in the tin, then cut the top in half.
Prepare the cream. In a separate bowl, beat the eggs with sugar and add the cornflour. Mix until the ingredients are well combined.
Heat the milk with vanilla seeds in a pot. Once it boils, pour 1/3 into the egg mixture, stirring constantly with a whisk. Then transfer everything to the remaining simmering milk.
Stir the cream with a whisk for about a minute until the mixture thickens. Remove the pot from the heat and stir in the butter and salt.
Pour the cream into a cold bowl and cover with baking paper to prevent a skin from forming. Put it in the fridge to cool completely.
Whip the cream until stiff and gently fold it into the remaining cream mixture.
Assemble the dough. Spread the cream evenly on half of the cake and cover it with the second layer. Place the Norwegian princess in the fridge for at least an hour. Serve cold.
Sources: Terazgotuje.pl
