Norwegian cake

6 servings
3 hours

Prepare everything you need to make a Norwegian cake. Take the flour of the highest grade, milk with a fat content of at least 2%, S1 eggs. Cream should be suitable for whipping, with a fat content of at least 33%. They must be cooled beforehand, refrigerated at least 1 hour before whipping. Remove the oil from the refrigerator in 1-1. 5 hours. Eggs are better to take the freshest, they are better to beat. Arbitrarily chop almonds with a knife.

Wash the eggs with soap. Separate the yolks from the proteins. Over a plate with a knife, knock the shell in the center of the egg and split it into 2 halves. Pour the egg from one half of the shell into the other until all the protein flows into it. The yolk will remain in the shell. Put the squirrels in the fridge until you need them.

Cook the dough. To begin with, whisk butter and sugar until fluffy. For the oil to beat, it must be soft, but not spread.

Then, one at a time, introduce the yolks into the dough and continue to whisk. Pour in the milk and stir until smooth. Next, you will not need a mixer.

Toss the flour with baking powder so the baking powder spreads evenly across the dough and the biscuit rises equally. To saturate the dough with oxygen and the biscuit was tender and airy, sift the flour mixed with baking powder. The dough should be thick enough, not fluid. Flour of the same variety, but different producers may differ in properties, so stir flour into the dough in small portions to achieve the desired consistency.

For baking, you need a rectangular shape of about 20x30cm with high sides. Place the dough on a parchment-lined or butter-greased tin and spread evenly.

Cook meringue now. Whisk the proteins with the sugar and citric acid to steady peaks. That is, protein foam should not flow if you tilt or turn the container with it. Citric acid will reduce the cloying taste of sugar and enhance the taste of meringue. Remember that chilled proteins are better at beating. To do this, we put them in the refrigerator.

Spread the whipped proteins evenly over the raw dough.

Cover the squirrels with crushed almonds.

Bake in the oven preheated to 170 degrees in bottom-top mode on the middle shelf for 35-40 minutes. Time depends on your oven. The readiness of the bark can be checked by slightly pressing it with your hand. The dough should not & quot; walk & quot;. The finished bark on top will brown slightly. Cut the finished bark into 2 identical parts and leave to cool for at least an hour in a cool place.

While the biscuit cakes cool, make the cream. You'll need well-chilled cream to do that. It is advisable to cool both the container and the whisk, which you will use, along with the cream. If you take cream at room temperature, you can get oil instead of cream. Be careful - this is important.

Beat first at low RPM, then at high RPM. Whipping time depends on how you do it. Therefore, focus on the appearance of cream so as not to overplay them. They should not leak if they tilt or flip the container with them.

When the corgi have cooled and the cream is ready, move on to forming the cake. Brush one of the cakes with cream using a shoulder blade or pastry bag.

Cover with a second bark and press slightly. Brush the sides of the cake with cream. You can stop there and leave the cake to soak.

I also smeared the top of the cake with cream and sprinkled with crumbs that remained on the baking paper.