Energetic time:1 hour
Whole time:3 hours, plus chilling time
Servings:8-10
It’s no shock that the cake is named “Verdens beste,” or the “world’s greatest.” It’s formally known as Kvaefjordkake, named after the Norwegian municipality of Kvaefjord, and is taken into account Norway’s nationwide cake.
Fortunate Norway. But additionally, fortunate you.
The blitz torte is just not tough to assemble, and I’ve made it even simpler. This model is assembled in a bowl with a whisk (no heavy gear wanted), and the filling is a straightforward whipped cream — no must cook dinner a custard or assemble a pastry cream. Plus, I’ve just a few ideas, methods and substitutions for making this your best-ever cake, too.
Why coconut oil? Historically, a blitz torte’s batter is assembled in a stand mixer with softened butter. To streamline the method, this model requires melted coconut oil. A liquid fats akin to this one makes prep a breeze, as all you want is a bowl and a whisk to include a liquid fats into your different substances. Unrefined coconut oil has a stronger coconut taste than refined and is advisable right here.
How do I soften coconut oil? Coconut oil is a strong fats at room temperature and is normally packaged in a glass container. To soften the oil, place the uncovered glass container within the microwave and cook dinner on excessive energy in 30-second bursts, stirring after every. Alternatively, you possibly can place the uncovered jar in a small pot with about an inch of water and simmer the water over low warmth till the oil melts. (The remaining coconut oil will resolidify because it returns to room temperature.)
What can substitute for coconut oil? In case you don’t have coconut oil within the pantry and don’t wish to purchase it, you may make this cake with vegetable oil or melted butter.
Double down on coconut: A blitz torte historically requires complete milk, however full-fat coconut milk works superbly on this coconut model. You’ll want to stir the coconut milk solids into the liquid earlier than measuring and including to the batter.
What can substitute for coconut milk? In case you don’t have coconut milk within the pantry and don’t wish to purchase it, you possibly can substitute complete milk, maybe with 3/4 teaspoon or so of coconut extract.
Extra coconut! Shredded and flaked: Two sorts of dried coconut make an look on this torte, every enjoying a unique function. Sweetened shredded provides moisture, texture and coconut taste to the layers, whereas the toasted and flaked, sprinkled atop the cake, contributes to the cake’s beauty and hides any meringue imperfections. In case you don’t wish to purchase two completely different sorts of coconut, use shredded within the layers, then toast some and sprinkle it excessive of the cake as nicely.
A surprisingly unfussy addition to this cake, the meringue layers pack each a textural and visible punch. Whisking the whites simply till they attain smooth peaks will assure a meringue with sufficient quantity to create a chewy, but smooth texture as soon as baked.
What are smooth peaks? A smooth peak is reached when the meringue gently flops over at its tippity-top, creating somewhat downward, pointed curve. You’ll be able to verify this by stopping the mixer, detaching the whisk attachment or beater and turning it the wrong way up: If the meringue droops down simply on the prime, you’re good to go.
Pastry cream or custard is conventional in a blitz torte, however whipped cream is a less complicated, lighter different, making it an exquisite distinction to the wealthy, yolk-filled cake and candy meringue. The coconut extract within the cream additional pops the cake’s coconut taste, however vanilla extract would additionally work, as would almond extract (which may be surprisingly impartial in taste when added in small quantities, offering extra of a nostalgic taste than something really nutty). If utilizing almond, cut back the extract to 1/2 teaspoon.
Methods to check for doneness: When testing the cake for doneness, you’ll must poke a tester (ideally a protracted picket skewer, as its tough edges will simply seize batter and/or crumbs) into the cake considerably aggressively. As a result of you must poke via the meringue layer to get to the cake, don’t be afraid to twist the tester a bit within the cake, to be sure you get an correct sense of whether or not it’s totally baked (a moist crumb or two on the tester signifies it’s prepared).
Methods to take away the cake from the pan: Wait 20 minutes earlier than eradicating the cake layers from their pans. In case you attempt to take away them too quickly, the meringue topping will stick once you invert them (been there, finished that). If the meringue sticks regardless of your greatest efforts — maybe due to humidity — try to take away the layers from the pan with two giant spatulas. And in case you do find yourself with any imperfections on the floor of the cake, they’re simple sufficient to cover. Simply toast somewhat coconut — both flaked or shredded — and sprinkle it excessive layer of the cake. Along with hiding any minor flaws, it provides somewhat toasty colour that works superbly with the oven-baked meringue, including good texture.
Regardless of the meringue bells and whipped cream whistles of a blitz torte, it’s a surprisingly simple cake to assemble and one which’s as a lot enjoyable to make as it’s to eat.
Coconut Meringue Layer Cake
In case you favor a extra impartial taste within the cake, use refined coconut oil, and for a extra pronounced vibe — unrefined.
To toast the coconut, unfold it on a baking sheet and place it in a 350-degree oven for five minutes after the cake layers are eliminated. Or, warmth a medium skillet over medium warmth and add the coconut. Toast it, stirring continuously, till it’s gentle brown and crisp. Switch to a plate to chill.
If you don’t want to make your personal sling, you should buy parchment rounds with tabs that grasp over the edges of the pan for straightforward lifting.
Storage: The cake is greatest the day it’s made however may be evenly wrapped and refrigerated for as much as 3 days. Take away leftovers about half-hour earlier than serving.
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- Nonstick cooking spray
- 1/2 cup plus 2 tablespoons (131 grams) coconut oil, melted (see notice above)
- 1 cup (200 grams) granulated sugar
- 2 teaspoons vanilla extract
- 4 giant egg yolks, at room temperature
- 2/3 cup (161 grams) unsweetened full-fat coconut milk, at room temperature
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon effective salt
- 1 1/2 cups (187 grams) all-purpose flour
- 2/3 cup (57 grams) shredded sweetened coconut (non-compulsory)
- 4 giant egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon effective salt
- 3/4 cup (150 grams) granulated sugar
- 1 1/4 cups (284 grams) heavy cream
- 3 tablespoons confectioners’ sugar
- 1 teaspoon coconut extract (non-compulsory)
- 1 cup (170 grams) blended berries, for serving (non-compulsory)
- Toasted flaked coconut, for sprinkling (non-compulsory; see notice above)
Make the cake batter: Place a rack in the midst of the oven and take away the racks above it; preheat to 350 levels. Generously grease the edges and bottoms of two 8-inch cake pans with the cooking spray. Line the bottoms with parchment paper.
In a big bowl, whisk collectively the oil, sugar and vanilla till mixed. Whisk within the egg yolks till the combination seems to be thick, yellow and well-combined. Whisk within the coconut milk. Sprinkle the baking powder and salt over the bowl separately, whisking vigorously after every. Fold within the flour and shredded coconut, if utilizing, simply till the final streaks of flour disappear. Evenly divide the batter between the 2 pans — every pan ought to get about 360 grams of batter. Utilizing a small offset spatula or a butter knife, clean out the tops.
Make the meringue: Within the bowl of a stand mixer fitted with the whisk attachment, or utilizing a big bowl and a handheld mixer, beat collectively on medium pace the egg whites, cream of tartar and salt till frothy. Slowly pour within the sugar, improve the mixer pace to medium-high and beat till smooth, thick, shiny peaks type (the peaks ought to bend somewhat on the prime), 5 to eight minutes. Divide the meringue between the 2 cake pans and, utilizing a small offset spatula or butter knife, clean it out over the batter.
Bake for about half-hour, or till the meringue has risen significantly (it’ll deflate, don’t fear) and is evenly browned, and a cake tester inserted into the cake comes out with just a few moist crumbs. Testing the cake beneath the meringue is somewhat tough, however you may be aggressive in trying to find just a few moist crumbs with at the very least one of many desserts, as it will likely be topped with the opposite.
As quickly because the desserts are pulled from the oven, run a butter knife or a small offset spatula across the edges of the pans to launch the meringue earlier than it hardens and sticks.
Let the desserts cool within the pans on a wire rack for 20 minutes, earlier than inverting them after which turning them proper facet up and letting them cool utterly. If it’s humid, the meringue could stick a bit once you flip the desserts the wrong way up — simply sprinkle whichever layer turns into the highest of the cake with toasted flaked coconut, and nobody would be the wiser.
Make the whipped cream: Within the bowl of a stand mixer fitted with the whisk attachment, or utilizing a big bowl and a handheld mixer, beat the cream, confectioners’ sugar and coconut extract on medium-high pace till medium peaks type, about 5 minutes.
Unfold the whipped cream over the meringue on the less-attractive layer (we all know you’re keen on them each, however simply decide one), sprinkle with the berries, if utilizing, and prime with the second layer. The meringue needs to be on prime.
Press down very evenly on the highest of the cake and sprinkle with toasted coconut to cowl any meringue imperfections. Slice with a big serrated knife, wiping the blade between slices, and serve.
Unfold the whipped cream over the meringue on the less-attractive layer (we all know you’re keen on them each, however simply decide one), sprinkle with the berries, if utilizing, and prime with the second layer. The meringue needs to be on prime.
Press down very evenly on the highest of the cake and sprinkle with toasted coconut to cowl any meringue imperfections. Slice with a big serrated knife, wiping the blade between slices, and serve.
Energy: 492; Whole Fats: 30 g; Saturated Fats: 22 g; Ldl cholesterol: 115 mg; Sodium: 300 mg; Carbohydrates: 54 g; Dietary Fiber: 1 g; Sugar: 38 g; Protein: 5 g
This evaluation is an estimate based mostly on out there substances and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.
From cookbook creator Jessie Sheehan.
Examined by Suzy Leonard and Ann Maloney; e-mail inquiries to [email protected].
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