I love Verdens Beste (World's Best Cake)!

I have previously made Verdens Beste with blueberries. Here is a round version of this cake, which I have filled with blueberry jam and fresh blueberries in addition to vanilla cream.

A lovely cake!

Ingredients:

Cake layers:
♥ 75 g butter
♥ 75 g sugar
♥ 3 egg yolks
♥ 75 g all-purpose flour
♥ 0.5 tsp baking powder
♥ 1 tsp vanilla sugar
♥ 3 tbsp milk

Meringue:
♥ 3 egg whites
♥ 130 g sugar
♥ 50 g almond flakes

Vanilla cream:
♥ 5 dl heavy cream
♥ 1 tsp vanilla paste
♥ 25 g cornstarch
♥ 125 g sugar
♥ 4 egg yolks

Filling:
♥ 2 dl heavy cream
♥ 2 dl blueberry jam
♥ 200 g fresh blueberries

Instructions:

Vanilla cream: 

If you want to use homemade vanilla cream, it pays to prepare it the night before (you can also use store-bought vanilla cream, see tips). Bring the heavy cream and vanilla to a boil.

In another bowl, lightly whisk the egg yolks, cornstarch, and sugar together.

Gradually add the hot vanilla cream to the egg mixture. Mix well with a hand whisk. Then pour everything back into the saucepan.

Heat again while stirring constantly, but it's very important that the cream doesn't boil, as it can separate. The vanilla cream thickens as it becomes warm. Remove the saucepan from the heat and let the vanilla cream cool to room temperature. Stir occasionally.

Then place the vanilla cream in the fridge until it's completely thick (preferably overnight, but cover with some plastic wrap to prevent a skin from forming on the surface).

Cake layers with meringue:

Whip butter and sugar until creamy. Beat in the egg yolks. Sift together the dry ingredients. Blend the dry ingredients and milk into the creamed butter to form a smooth dough.

Beat the egg whites until stiff. Add the sugar and continue whipping until stiff meringue forms.

Line the bottom of two round cake pans, each 24 cm in diameter, with baking paper (see tips). Spread the dough thinly over the bottoms of the pans.

Spread the meringue evenly over the dough in the two pans.

Sprinkle almond flakes over one of the layers.

Bake the cake layers either separately in the middle of the oven at 175°C for 25 minutes or simultaneously if you have a convection oven (see tips). Cool the cakes completely in the pan.

Loosen the cake layers from the pans with a sharp knife. Carefully remove the cakes from the pans and peel off the baking paper.

Filling:

Take the vanilla cream out of the fridge. Whip it until it has a smooth consistency.

Whip the heavy cream until it forms stiff peaks and fold it into the vanilla cream.

Place one cake layer (without almond flakes) on a suitable plate (I prefer the meringue side facing up).

Spread the blueberry jam over the cake layer.

Then add a thick layer of the airy vanilla cream.

Add fresh blueberries.

Carefully place the second cake layer on top.

Decorate with edible pansies if you like.

Keep the cake chilled until serving.

A wonderfully delicious cake! 😍

Tips:

♥ Note that there will only be a very thin layer of cake batter in each of the pans. Use a spatula and take care to spread the batter into a thin and even layer. The batter layer is meant to be thin, and the cake will be tall enough with two layers, meringue, and filling. 😊

♥ If you don't have two cake pans of the same size, you can bake one cake layer at a time.

♥ If you have a convection oven, you can bake both cake layers at the same time. But consider swapping the positions of the cake layers halfway through baking to ensure even baking.

♥ I prefer to use homemade vanilla cream, but it is perfectly fine to use 5 dl of store-bought vanilla cream. In this case, stir the vanilla cream as little as possible to prevent it from becoming too thin in consistency.

♥ Ensure that the blueberry jam you use is thick in consistency.

Enjoy!

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