Side Pannel
This is a Norwegian cake from my new cookbook!
This is a Norwegian cake from my new cookbook!
- Recipe Submitted by Cobb on 11/28/2014
Category: Holiday, Side Dishes, Desserts
Ingredients List
- 10 ½ tablespoons (1 stick plus 21â„2 tablespoons) butter, softened
- 1 2â„ 3 cups granulated sugar
- 1 1â„ 3 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 5 large eggs, separated
- 1â„ 3 cup whole milk
- 1â„4 cup sliced almonds
- 1 cup heavy cream
- 1â„2 vanilla bean
Directions
Preheat the oven to 350°F, with a rack in the middle position. Line an 8-x-12-inch baking pan with parchment paper. I recomend not using glass pans, use metal.
Beat the butter and 2â„ 3 cup of the sugar in a large bowl with an electric mixer until light and creamy, about 3 minutes.
Add the flour and baking powder and mix well on low speed.
Mix in the egg yolks and milk.
Scrape the batter into the baking pan.
In a large clean bowl, beat the egg whites and the remaining 1 cup sugar to soft peaks. Spread on top of the cake layer. Sprinkle with the almond slices.
Bake for 30-35 minutes, or until the meringue is golden brown and puffed. Cool on a wire rack in the pan. Transfer to a cutting board.
When the cake is cool, put the cream in a medium bowl and scrape in the vanilla seeds. Discard the vanilla pod. Beat to soft peaks with an electric mixer, about 3 minutes.
Cut the cake in half crosswise with a serrated knife. Place one half of the cake on a serving tray and cover with the cream. Place the other half, meringue side up, on top.
Let the cake sit for 1 hour in the fridge before serving.
Beat the butter and 2â„ 3 cup of the sugar in a large bowl with an electric mixer until light and creamy, about 3 minutes.
Add the flour and baking powder and mix well on low speed.
Mix in the egg yolks and milk.
Scrape the batter into the baking pan.
In a large clean bowl, beat the egg whites and the remaining 1 cup sugar to soft peaks. Spread on top of the cake layer. Sprinkle with the almond slices.
Bake for 30-35 minutes, or until the meringue is golden brown and puffed. Cool on a wire rack in the pan. Transfer to a cutting board.
When the cake is cool, put the cream in a medium bowl and scrape in the vanilla seeds. Discard the vanilla pod. Beat to soft peaks with an electric mixer, about 3 minutes.
Cut the cake in half crosswise with a serrated knife. Place one half of the cake on a serving tray and cover with the cream. Place the other half, meringue side up, on top.
Let the cake sit for 1 hour in the fridge before serving.
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