Otherwise known as "verdens beste" (World's Best Cake"), this is Norway's national cake and rightfully deserves its title. A layered sponge caked filled with vanilla custard and whipped cream, topped with a crispy meringue and sliced almonds, this will become your new favorite too!
2cups(5 dl) plain non-dairy milk (I prefer organic soy)
2tablespoonswhite vinegar
¼cup(60 ml) water, room temperature
2teaspoonsvanilla bean paste
250grams(9 oz) vegan butter
½cup(100 grams) granulated sugar
3cups(450 grams) all-purpose flour
1tablespoonbaking powder
1teaspoonbaking soda
½teaspoonsalt
For the meringue:
2x 15 oz(425 grams) cans organic chickpeasliquid only
¼teaspooncream of tartar
¼teaspoonxantham gum
¾cup(75 grams) powdered sugar
Filling:
1recipe homemade vanilla custard*
3dlnon-dairy whipping creamsuch as Violife, Silk or Country Crock
2teaspoonsvanilla paste or extract
3tablespoonspowdered sugar
½cup(about 50 grams( sliced almonds for topping
Fresh strawberriesblueberries and/or raspberries for garnish
Instructions
Prepare the sponge cake:
Preheat oven to 350℉ (175℃). Line a 12 x 17 inch (30 x 43 cm) baking sheet with parchment paper and spray a little oil on top and set aside.
Combine the non-dairy milk with the white vinegar and let sit until it starts to curdle about 5 minutes. Then add in the water and vanilla paste.
In a stand mixer fitted with the paddle attachment, add the butter and sugar, and cream on high speed until light and fluffy, about 2 minutes or so. Stop in between and scrape down with a spatula as needed.
In a separate bowl, sift together the flour, baking powder, baking soda, and sea salt and combine well.
With the stand, add in one-third of the liquid mixture, followed by one-third of the flour mixture, then liquid, then flour until everything is just combined (don’t overmix).
Spread the batter evenly over the prepared baking sheet and bake in the middle of the oven for about 25 minutes, or until the edges start firming up and a cake tester comes out clean when inserted into the middle.
Leave the cake in the sheet pan on a rack to cool for 5-10 minutes, before carefully removing it from the pan and leaving it to cool completely.
While the cake cools, you can make the vanilla custard using this recipe. Make sure the custard also is completely chilled before assembling the cake.
Prepare the Meringue:
Preheat the oven to 200℉ (100℃).
Line a 12 x 17 inch (30x43 cm) sheet pan with parchment paper and set aside.
Drain the liquid from the 2 cans of chickpeas and add it to a medium pot over medium heat and reduce the liquid to about one-half. Example: I weighed my liquid and it was approximately 300 grams, and I reduced it to 150 grams. You can also measure it in a measuring cup, you should have about 1 ½ cup (3.5 dl) to start, and you want to reduce it down to ¾ cup (1 ¾ cup). Once reduced, transfer to a clean container and let cool completely.
Add the cooled, reduced aquafaba to your clean stand-mixer bowl, add the cream of tartar and xantham gum, and whisk on high for about 4-5 minutes until stiff peaks form. Add the vanilla paste, then gradually add the powdered sugar one tablespoon at a time, waiting until the sugar is completely mixed in before adding the next spoon. The whole process should take about 10 minutes.
Spread the whipped aquafaba onto the prepared sheet pan. I like to use an offset spatula and make a few wavy patterns for a nice visual effect. Sprinkle the sliced almonds all across the top and bake in the middle oven for 2-2 ½ hours. Do NOT open the oven door during this time! Once the 2 hours is done, turn off the oven, crack the oven door open (place a wooden spoon in the opening to leave it ajar), and let the cake sit in the oven for another hour before removing it and letting it cool completely.
Next, whip the non-dairy cream in a stand mixer and add in the powdered sugar and vanilla paste or extract until soft peaks form, about 3 minutes or so.
Using a rubber spatula, carefully fold the chilled vanilla custard into the whipped cream.
Assemble the cake:
Divide the sponge cake in half vertically, and do the same with the baked meringue. Place one-half of the sponge cake on a serving plate, followed by one-half of the meringue, then spread a nice, generous layer of the vanilla-custard-whipped cream filling over. Follow with the second layer of sponge cake, then the second layer of meringue. Garnish with optional blueberries, strawberries, and/or raspberries.