Approach
Step 1
For the cake, preheat the oven to 165C (325F). Butter a 40 x 30 cm (16 x 12 inch) rimmed baking sheet and line it with baking paper (parchment), urgent down so the paper sticks to the baking sheet.
Step 2
In a medium bowl, whisk in combination the flour and baking powder.
Step 3
Are compatible a stand mixer with a paddle attachment and beat the butter and sugar in combination till gentle and fluffy. Upload the egg yolks, 1 at a time, beating till included. Upload the milk and vanilla and beat till mixed. Upload the flour combination, beating till included; the batter must be slightly thick and sticky. The use of a rubber spatula, moderately unfold the batter calmly around the ready baking sheet, going as a ways to the perimeters as imaginable, whilst keeping up an oblong form.
Step 4
For the meringue, in a stand mixer fitted with the whisk attachment, whip the egg whites on medium till foamy. Regularly upload the sugar, whipping till shiny stiff peaks shape. Pour the meringue over the batter at the baking sheet and use a spatula to unfold it calmly, lifting upwards to shape little peaks. Sprinkle the sliced almonds on best. Bake for approximately half-hour, or till the meringue is dry and calmly golden. Put aside to chill.
Step 5
For the custard, in a big bowl, whisk in combination the sugar and egg yolks. Upload the cornflour and whisk till thick and light yellow.
Step 6
Put the milk in a small saucepan. Scrape the seeds from the vanilla bean into the milk and upload the scraped bean (or upload the vanilla extract). Heat over medium warmth till simply starting to simmer then take away from the warmth. Take away the vanilla bean, then slowly upload the milk to the egg yolk combination, whisking repeatedly to keep away from curdling the eggs. Pour the mix again into the saucepan and position over medium warmth. Cook dinner, stirring repeatedly, till thick. Put aside to chill.
Step 7
For the whipped cream, whip the heavy cream till stiff peaks shape. Fold into the cooled custard.
Step 8
To collect, use the paper to boost the cake out of the baking sheet and position, meringue facet up, on a big slicing board with the lengthy aspects horizontal. Lower the cake vertically in part so that you’ve got two equivalent measurement muffins. Sparsely hang a big serving tray with one hand excessive of one of the vital muffins. Position the opposite hand below the cake, and turn it over onto the serving tray, so the meringue facet is going through down at the tray. Peel away the paper. Unfold the custard cream over the cake at the serving tray. Peel away the paper from the opposite cake and gently position it, meringue facet up, on best of the custard cream to shape one cake. Sit back within the fridge for an hour or so earlier than serving. Stay coated within the fridge for three to 4 days.
(Reprinted from Norwegian Baking During the Seasons through Nevada Berg, Penguin Random Space, April 2023.)
BBC.com’s Global’s Desk “smashes the kitchen ceiling” through converting the best way the sector thinks about meals, in the course of the previous, provide and long run.
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