The World's Best Cake - Världens bästa kaka

THE WORLD'S BEST CAKE

Världens bästa kaka

Serves 8

Layer:

5.3 oz room-tempered butter

0.7 cup sugar

5 egg yolks

0.2 cup regular milk

1 cup flour

1 teaspoon baking powder

1 teaspoon vanilla sugar

Meringue:

5 egg whites

0.8 cup sugar

3½ oz flaked almonds

Filling:

2 cups vanilla creme, ready-made

0.8 cup heavy cream

2 teaspoons vanilla sugar

0.2 cup dark rum (optional)

2 cups fresh raspberries

Preheat oven to 347F.

Beat butter and sugar until light and fluffy. Add one egg yolk at a time, and when they're all in, stir in the milk. Mix flour, baking powder and vanilla sugar and stir this into the batter. 

Line a roasting pan with high walls with baking paper and pour the batter in the pan. 

Beat the egg whites until stiff and add sugar, little by little, while beating continuously until you have a glossy meringue. Divide it over the cake batter and sprinkle with almonds. Bake for about 25 minutes and allow to cool. Split the cake in two. Put one layer, meringue down, on a baking paper.

If you need to make the vanilla creme from mix, allow to cool when it's done. Beat the cream and mix with the vanilla creme, cream, vanilla sugar and rum. Spread this on top of the cake.

Divide half of the raspberries on top of the creme. Put the other cake layer on top with the meringue up. Decorate with raspberries and powdered sugar.

Enjoy!

Bella