This cake was awarded the title of Norway’s National Cake a
few years back. It’s calledverdens beste in Norwegian, and I agree that it
just might be the world’s best. You may be skeptical of its superiority, since
it isn’t iced as are many American cakes. When we photographed it, I left it at
the studio apartment of Alexandra Grablewski, this book’s photographer, and the
next day she confessed to having eaten two huge servings. “I guess the
Norwegians are right,” she said.
You will need:
- 10½ tablespoons (1 stick plus 21⁄2 tablespoons) butter, softened
- 12⁄ 3 cups granulated sugar, separated
- 11⁄ 3 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 5 large eggs, separated
- 1⁄ 3 cup whole milk
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full recipe :www.sweetpaulmag.com