The Famous Norwegian Cake That Melts in Your Mouth! Incredibly Delicious Cake

How about enjoying a creamy and irresistible cake? This recipe combines smooth textures, delicate flavors, and a generous layer of cream to create a dessert that will delight everyone’s taste buds. Learn now how to prepare this delicious Norwegian cake and surprise your family and friends with a true masterpiece of homemade pastry!


  • 6 eggs
  • 14.1 oz (400g) sugar
  • 1.76 oz (50g) cornstarch
  • 18.6 fl oz (550ml) milk
  • 7.05 oz (200g) butter
  • 0.18 oz (5g) vanilla sugar
  • 5.3 oz (150g) all-purpose flour
  • 1 teaspoon baking powder
  • 3.53 oz (100g) almond flakes
  • 8.82 oz (250g) mascarpone


Prepare the Cream:

  1. In a saucepan, mix 2 eggs, 3.53 oz (100g) sugar, 1.76 oz (50g) cornstarch, and 16.9 fl oz (500ml) milk. Cook over low heat, stirring constantly until it thickens.
  2. Once thickened, mix in 3.53 oz (100g) butter and 0.18 oz (5g) vanilla sugar.
  3. Set aside and let it cool.

Cake Batter:

  1. In a bowl, mix 3.53 oz (100g) butter and 3.53 oz (100g) sugar. Separate the whites from the yolks of 4 eggs.
  2. Mix the yolks well into the butter mixture.
  3. Add 1.7 fl oz (50ml) milk, 5.3 oz (150g) all-purpose flour, a pinch of salt, and 1 teaspoon of baking powder. Mix well until you get a smooth batter.
  4. Grease a 9.5 x 14.2 inch (24 x 36 cm) pan and pour the batter into it.
  5. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add 7.05 oz (200g) sugar while continuing to beat for about 5 to 8 minutes until a firm meringue forms.
  6. Spread the meringue over the batter in the pan.
  7. Sprinkle the almond flakes on top and bake in a preheated oven at 302°F (150°C) for approximately 35 minutes or until golden brown.
  8. Let it cool and then remove it from the pan.
  1. Cut the cake into two equal parts.
  2. Beat the mascarpone with a bit of sugar to taste until creamy.
  3. Gradually add the prepared cream into the mascarpone, beating continuously.
  4. Spread the mixture over one part of the cooled cake using a piping bag.
  5. Place the other part of the cake on top of the cream layer.
  6. Refrigerate for at least 2 hours.

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