Category "Won't Stick Together!" Norwegian Cake. 8 pieces Prices are valid as of February 2023 Ingredients Almond petals 20 g (82 rubles) ("Globus", 80 g = 330 rubles) Cream: Milk 500 ml (38 rubles) ("Auchan", 970 ml = 74 rubles) Cream 35% 450 ml (270 rubles) ("Auchan", 500 ml = 300 rubles) Sugar 100 g (5 rubles) ("Auchan", 1 kg = 55 rubles) Corn starch 50 g (13 rubles) ("Auchan", 150 g = 39 rubles) Chicken eggs 2 pcs. (15 rubles) ("Auchan", 10 pcs. = 76 rubles) Vanilla sugar 8 g (4 rubles) ("Auchan", 10 g = 5 rubles) Cake: Flour 150 g (10 rubles) ("Auchan", 2 kg = 132 rubles) Butter 100 g (89 rubles) ("Perekrestok", 180 g = 160 rubles) Sugar 100 g (5 rubles) ("Auchan", 1 kg = 55 rubles) Milk 75 ml (6 rubles) ("Auchan", 970 ml = 74 rubles) Chicken eggs (yolks) 4 pcs. (30 rubles) (Auchan, 10 pcs. = 76 rubles) Baking powder 5 g (2 times) (Auchan, 12 g = 6 times) Meringue: Sugar 200 g (11 times) (Auchan, 1 kg = 55 rubles) Corn starch 20 g (5 times) (Auchan, 150 g = 39 rubles) Chicken eggs (whites) 4 pcs. Salt a pinch Total: 8 pieces = 585 rubles, 1 piece = 73 rubles Preparation 1. Cream: beat chicken eggs (2 pcs.) with a whisk with sugar (100 g) and vanilla sugar. Add starch (50 g) and stir. Pour in hot milk (500 ml) in portions, stirring constantly. Pour the cream into a saucepan and put on heat, also stirring constantly. As soon as the cream thickens, turn off the heat. 2. Pour the cream into a bowl. Cover with cling film so that it touches the cream. Put in the refrigerator for 2 hours. 3. Cake dough: beat room temperature butter with sugar (100 g). Break chicken eggs (4 pcs.), separate the yolks from the whites and add to the butter, beat. 4. Mix baking powder with flour. Mix the dry part of the dough with the liquid. Add milk (75 ml) and beat. 5. Meringue: beat the remaining whites with salt and sugar (200 g) until stiff peaks. Then add starch (20 g) and mix. 6. Spread the dough on the parchment in a thin layer in the shape of a rectangle. Transfer the parchment to a baking sheet. Put the meringue on the dough, sprinkle with almond petals. 7. Place in an oven preheated to 180 degrees for 10 minutes. Then bake for another 20 minutes at 150 degrees. It is important not to open the oven. 8. Let the finished cake cool. 9. Whip the hardened cream. Whip the cream, combine with the cream and mix until smooth. 10. Cut the cooled cake in half. Put the cream on one half. Cover the cake with the second half of the cake. Put in the refrigerator for 3 hours. Serving 11. Cut the finished cake into portions. Enjoy!