Hi there, 17th of May is our 4th of July, and I'm making this cake to celebrate the day:
http://www.godt.no/#!/artikkel/20368702/dette-er-norges-beste-17-mai-kake
I ran the recipe through Google translate and corrected the worst errors, but I haven't converted the measurements into cups and oz - I'm about to call it a night (it's waaaay past midnight!), but here's the metric recipe if anyone is interested:
In addition to the recipe, you'll need blueberries, raspberries, strawberries, physalis and mint leaves. The recipe doesn't say how much you'll need of each, but I guess you can't have too many berries on a pavlova, right? smileys/wink.gif
5 egg whites
300 grams of sugar
1 1/2 tsp corn starch
1 teaspoon white vinegar 7%
1 teaspoon vanilla extract
Preheat oven at 180 degrees Celcius. Beat the egg whites until stiff. Add the sugar little by little while whipping, until the sugar is mixed in well. Add the corn starch, vinegar and vanilla at the end.
Draw two circles on 2 baking papers, each 24-26 cm diameters. Lay the two baking papers on two baking trays. Divide the meringue in two, and spread the meringue evenly inside the two circles. Put the trays in the oven and turn down the heat to 160 degrees Celcius. Bake for 30 minutes.
Switch places after 30 minutes and bake for a further 30 minutes. Total baking time is one hour. Turn off the heat. Leave meringues to cool in the oven.
Orange curd
Finely grated orange zest from 1 1/2 oranges
6 egg yolks
1.5 dl of freshly squeezed orange juice
2 teaspoons freshly squeezed lemon juice
1.5 dl sugar
1 pinch of salt
4-5 tbsp cold butter
Mix all the ingredients - except the butter – in a pan. Heat the mixture gently, stirring constantly. It’s important to use low heat – too warm plate and you might end up with scrambled eggs instead of curd. Stir constantly and cook over low heat for about 8-10 minutes.
Take the pan off the plate and allow to cool slightly before adding the butter - one tablespoon at a time - stirring constantly. Stir the mixture until the butter until it melts, before adding more butter. Set the orange curs aside and let it cool.
Caramelized hazelnuts
80 grams sugar
120 grams hazelnuts
Toast the hazelnuts in the oven at 150 degrees about 15 minutes. Rub the nuts against each other, so that the skin loosens and comes off. Put the nuts in a dry frying pan. Shake them for about a minute and then add sugar. Let the sugar melt and stir gently . When the sugar has a color of light caramel, remove the pan from the stove. Place mixture on baking paper and separate the nuts slightly apart. When the nuts are cooled, coarsely chop them.
Orange Cream
6 dl cream
3 to 4 tablespoons sugar
Whip cream light and airy with sugar. When the cream is done, fold in the orange curd. Apply an even layer of orange cream on the first pavlova-bottoms. Sprinkle half of the nuts and berries on top of cream. Add meringue number two. Press down slightly so it is stand steadly. Spread the rest of orange cream on top of the second meringue. Decorate the cream with raspberries and blueberries. Sprinkle the rest of the nuts on top. Cut the strawberries in half and distribute them evenly over cake. Add physalis, cherries, mint leaves, before sprinkling the pavlova with a little powdered sugar right before serving. Enjoy
http://www.godt.no/#!/artikkel/20368702/dette-er-norges-beste-17-mai-kake
http://www.godt.no/#!/artikkel/20368702/dette-er-norges-beste-17-mai-kake
I ran the recipe through Google translate and corrected the worst errors, but I haven't converted the measurements into cups and oz - I'm about to call it a night (it's waaaay past midnight!), but here's the metric recipe if anyone is interested:
In addition to the recipe, you'll need blueberries, raspberries, strawberries, physalis and mint leaves. The recipe doesn't say how much you'll need of each, but I guess you can't have too many berries on a pavlova, right? smileys/wink.gif
5 egg whites
300 grams of sugar
1 1/2 tsp corn starch
1 teaspoon white vinegar 7%
1 teaspoon vanilla extract
Preheat oven at 180 degrees Celcius. Beat the egg whites until stiff. Add the sugar little by little while whipping, until the sugar is mixed in well. Add the corn starch, vinegar and vanilla at the end.
Draw two circles on 2 baking papers, each 24-26 cm diameters. Lay the two baking papers on two baking trays. Divide the meringue in two, and spread the meringue evenly inside the two circles. Put the trays in the oven and turn down the heat to 160 degrees Celcius. Bake for 30 minutes.
Switch places after 30 minutes and bake for a further 30 minutes. Total baking time is one hour. Turn off the heat. Leave meringues to cool in the oven.
Orange curd
Finely grated orange zest from 1 1/2 oranges
6 egg yolks
1.5 dl of freshly squeezed orange juice
2 teaspoons freshly squeezed lemon juice
1.5 dl sugar
1 pinch of salt
4-5 tbsp cold butter
Mix all the ingredients - except the butter – in a pan. Heat the mixture gently, stirring constantly. It’s important to use low heat – too warm plate and you might end up with scrambled eggs instead of curd. Stir constantly and cook over low heat for about 8-10 minutes.
Take the pan off the plate and allow to cool slightly before adding the butter - one tablespoon at a time - stirring constantly. Stir the mixture until the butter until it melts, before adding more butter. Set the orange curs aside and let it cool.
Caramelized hazelnuts
80 grams sugar
120 grams hazelnuts
Toast the hazelnuts in the oven at 150 degrees about 15 minutes. Rub the nuts against each other, so that the skin loosens and comes off. Put the nuts in a dry frying pan. Shake them for about a minute and then add sugar. Let the sugar melt and stir gently . When the sugar has a color of light caramel, remove the pan from the stove. Place mixture on baking paper and separate the nuts slightly apart. When the nuts are cooled, coarsely chop them.
Orange Cream
6 dl cream
3 to 4 tablespoons sugar
Whip cream light and airy with sugar. When the cream is done, fold in the orange curd. Apply an even layer of orange cream on the first pavlova-bottoms. Sprinkle half of the nuts and berries on top of cream. Add meringue number two. Press down slightly so it is stand steadly. Spread the rest of orange cream on top of the second meringue. Decorate the cream with raspberries and blueberries. Sprinkle the rest of the nuts on top. Cut the strawberries in half and distribute them evenly over cake. Add physalis, cherries, mint leaves, before sprinkling the pavlova with a little powdered sugar right before serving. Enjoy
http://www.godt.no/#!/artikkel/20368702/dette-er-norges-beste-17-mai-kake