To Try: Sweet Paul’s Helen’s Cake

From Sweet Paul Eat & Make 

10 ½ tablespoons (1 stick plus 21⁄2 tablespoons) butter, softened

1 2⁄ 3 cups granulated sugar

1 1⁄ 3 cups unbleached all-purpose flour

1 teaspoon baking powder

5 large eggs, separated

1⁄ 3 cup whole milk

1⁄4 cup sliced almonds

1 cup heavy cream

1⁄2 vanilla bean

  1. 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.
  2. Beat the butter and 2⁄ 3 cup of the sugar in a large bowl with an electric mixer until light and creamy, about 3 minutes.
  3. Add the flour and baking powder and mix well on low speed.
  4. Mix in the egg yolks and milk.
  5. Scrape the batter into the baking pan.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Let the cake sit for 1 hour in the fridge before serving.

TIP:

Add some strawberries or other fruit to make this cake even more “BEST”!
'World's Best Cake' - A Norwegian Classic!
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Published in: on April 5, 2015 at 2:40 pm  Leave a Comment  

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